SPECIAL  COLLECTIONS   IJ£j 


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UNIVERSITY  OF  CALIFORNIA 

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THE 


EVERY-DAY   COOK-BOOK 


AMD 


ENCYCLOPEDIA  OF  PRACTICAL  RECIPES 


BY 

MISS  E.  NEILL. 


ECONOMICAL,  RELIABLE  AND  EXCELLED 


SAN  FRANCISCO: 
EXAMINER-PRESS. 

1889. 


INDEX. 


BREAD     AND    BREAKFAST 
DISHES. 

PAGE. 

Yeast 131 

Plain  White  Family  Bread 131 

Graham  Bread   132 

Boston  Brown  Bread 132 

torn  Bread '33 

Steamed  Brown  Bread 133 

Parker  House  Rolls 133 

French  Rolls 133 

Buns 134 

Biscuits  143 

To  Make  Rusks 134 

Sweet  Milk  Gems 135 

Breakfast  Gems..   135 

Graham  Breakfast  Cakes 135 

Buckwheat  Cakes 135 

Flannel  Cakes 136 

Rice  Griddle  Cakes 137 

French  Pancakes 137 

Pancakes 37 

Bread  Fritters 137 

Quick  Sally  Lunn 138 

Breakfast  Cake 138 

Quick  Waffles 138 

Johnny  Cake 138 

Mush 138 

Corn  Mush 139 

Graham  Mush 139 

CAKES. 

,  White  Lady  Cake 181 

j  Macaroons , 181 

I  Almo  id  Icing i^/. 

I  To  Make  Icing  for  Cakes 182 

I  Loaf  Cake 183 

'  Rich  Bride  Cake 183 

Lady  Fingers 183 

Queen  Cake 184 

Chocolate  Macaroons 184 

Caramel  Cake 184 

Pound  Cake 1 85 

Tocoa-nut  Sponge  Cake 185 

Cocoa-nut  Pound  Cake 186 


'  v  PADS 

Cocoa-nut  Cup  Cake 186 

Cocoa-nut  Drops 186 

Citror.  Heart  Cakes 187 

Imperial  Cakes 187 

Plum  Cakes 187 

Gold  and  Silver  Cakes 188 

To  Make  Small  Sponge  Cakes ig8 

Lemon  Cheese  Cakes 189 

Snow  Cakes 189 

Tilden  Cakes 189 

Corn  Starch  Cakes 189 

Birthday  Cakes 190 

Naples  Biscuit 190 

Cake  Trifles 190 

Ribbon  Cake 198 

Jelly  Rolf 198 

Delicate  Crullers '199 

Savoy  Cake 190 

Composition  Cake 101 

Almond  Cream  Cake 191 

Ice  Cream  Cake 191 

Economical  Cake  192 

Dehcate  Cake 191 

Orange  Cake 192 

Jelly  Kisses 193 

Fig  Cake 193 

Fried  Cake ig j 

Cocoa-nut  Kisses 193 

California  Cake 154 

White  Mountain  Cake 194 

Lemon  Cake 194 

Strawberry  Short  Cake 194 

Marble  Cake 195 

White  Pound  Cake 195 

Nell's  Chocolate  Cake 195 

Rice  Cake 196 

Cream  Cake 196 

Sponge  Cake 196 

Doughnuts 196 

Coffee  Cake ,   197 

Spice  Cake 197 

Soft  Ginger  Bread 197 

Sweet  Strawberry  Short  Cake 197 

Ginger  Nuts >a? 


INDEX. 


COSMETIQUES. 


Complexion  Wash 

To  Clear  a  Tanned  Skin 

Oil  to  Make  the  Hair  Curl 

Wrinkles  in  the  Skin 

Pearl  Water  for  the  Face 

Pearl  Dentifrice 

Wash  for  a  Blotched  Face 

Face  Powder • 

Bandoline 

A  Good  Wash  for  the  Hair 

DRINKS. 

To  Make  Green  Tea 

To  Make  Black  Tea— Make  as  di- 
rected for  Green 

Iced  Tea 

Coffee 

Chocolate 

Lemon  Syrup 

Strawberry  Syrup . 

Raspberry  Syrup 

Strawberry  Sherbet 

Raspberry  Vinegar 

Lemonade 

Egg  Nogg 

Raisin  Wine 

Currant  Wine 

Ginger  Wine 

Fine  Milk  Punch 

Claret  Cup 

Roman  Punch 

Cream  Nectar 

Red  Currant  Cordial , 

Elderberry  Syrup 


246 
246 
246 
247 
247 
247 
247 
247 
248 


DESSERT  AND  TEA  DISHES. 

Boiled  Custard 200 

Lemon  Custard 200 

Snow  Custard 200 

Tapioca  Custard 201 

Blanc  Mangt 202 

Rice  Blanc  Mange 202 

Apple  Trifle 203 

Lemon  Trifle 203 

Floating  Island 204 

Apple  Snow 204 

Tropical  Snow 204 

Swiss  Cream 205 

Italian  Cream 205 

Whipped  Cream 205 

Tipsy  Cake... jo6 

Snow  Pyramids 206 


An  Excellent  Dessert. 

Apple  Fritters 

Jelly  Cake  Fritters 

Black  Meringue 

Charlotte  Russe 

Jellied  Grapes 

Jelly  and  Custard 

Lemon  Toast 

Dish  of  Snow  Whipped  Cream. . 

Omelet  for  Dessert 

Jelly  Fritters <.. 

FISH. 


PAGH 
...  206 
...  207 
...  207 
...  207 
...208 
...  208 
...  208 
...  208 
..  209 
..  209 
.  ..  810 


Boiled  Salmon 3$ 

Broiled  Salmon 35 

Baked  Salmon 35 

Salmon  Trout 36 

Spiced  Salmon  (Pickled) 36 

Salmon  and  Caper  Sauce 37 

Salmon  Cutlets 37 

Dried  or  smoked  Salmon 37 

Boiled  Cod  38 

Cod  Pie 38 

Dried  Codfish 38 

Stewed  Salt  Cod 38 

Codfish  Cakes 39 

Boiled  Bass 39 

Fried  Bass 39 

To  Fry  or  Boil  Fish  Properly 40 

Baked  Black  Bass 40 

Broiled  Mackerel 40 

Salt  Mackerel  with  Cream  Sauce 41 

Boiled  Eels..  .   42 

Fricasseed  Eels 42 

Fried  Eels 42 

Collared  Eels 42 

Fried  Trout «$ 

Trout  in  Jelly  (or  other  Fish) 43 

Boiled  Trout 43 

Broiled  Trout 44 

Baked  Haddock 44 

Curried  Haddock..... 44 

Fricasseed  Haddock 45 

Broiled  White  Fish  (Fresh) 45 

Baked  White  Fish 45 

To  Choose  Lobsters 46 

Boiled  Lobsters 46 

Curried  Lobsters 46 

Lobster  Chowder 46 


Ch. 


47 


To  Fry  Smelts 47 

Red  Herrings  or  Yarmouth  Bloaters..  48 

Rolled  Fish 48 

Oysters  on  the  Shell 49 


IKDEX, 


iii 


PAGE. 

Oysters  Stewed  with  Milk 49 

Oysters  Fried  in  Butter 49 

Oysters  Scalloped 49 

Ovsters  Fried 5° 

Oyster  Patties 5° 

Oysters  Broiled 5' 

Clam  Fritters 5< 

Clams,  Soft  Shelled 5' 

To  Broil  Soft  Shell  Clams 5 ' 

Clam  Chowder •>  •  52 

ICES,  ICE-CREAM,  CANDY. 

Currant  Ice 227 

Strawberry  or  Raspberry  Ice 227 

Orange  and  Lemon  Ices 227 

Ice-Cream 227 

Vanilla  or  Lemon  Ice-cream ,  228 

Strawberry  Ice-cream 228 

Chocolate  Ice-cream 228 

Cream  Candies 2:5 

Pineapple  Ice-cream 229 

Italian  Cream 230 

To  Make  Barley  Sugar..   230 

To  Make  Everton  Toffy 231 

Cocoa-nut  Drops 231 

Molasses  Candy....'. 231 

Chocolate  Caramels 231 

Lemon  Candy 232 

INVALID  COOKERY. 

Port  Wine  Jelly 240 

Tapioca  Jelly . 240 

Arrowroot  Wine  Jelly 240 

Jellied  Chicken   240 

Chicken  Broth 241 

To  mate  Gruel 24 1 

Barley  Water 242 

Arrowroot  Blanc  Mango 242 

Lemonade  for  Invalids 242 

Mutton  Broth 243 

Flax-seed  Lemonade 243 

Arrowroot 243 

Stewed  Rabbits  in  Miik 244 

Slippery  Elm  Bark  Tea 244 

Beef  Tea 244 

Egg  Wine 244 

Toast-Water 245 

Onion  Gruel 245 

MEATS. 

Roast  Beef 53 

FV.,,,,,]  of  i:,,.  f  >>...iH...t ,.,....,..,,     j» 


FACE. 

Beef  Salted,  or  Corned  Red 53 

To  Boil  Corned  Beef 5$ 

A  Nice  Way  to  Serve  Cold  Beef 55 

Spiced  Beef 55 

Broiled  Beefsteak * 56 

Fried  Beefsteak 56 

Beefsteak  Pie 57 

Boiled  Leg  of  Mutton 57 

Roast  Loin  of  Mutton 58 

Broiled  Mutton  Chops 58 

Mutton  Chop,  Fried 58 

Roast  Forequarter  of  Lamb...   ......  58 

Lambs' Sweet  Breads 59 

To  Roast  Veal 60 

Veal  Cutlets , 61 

Stuffed  Fillet  of  Veal  with  Bacon 61 

Veal  Cake 62 

Veal  Pie 62 


Boiled  Calf's  Head 63 

Calf's  Head  Cheese...., 64 

Boiled     Calf's     Feet,     Parsley    and 

Butter 64 

Calf's  Liver  and  Bacon 64 

Sweet  Breads 65 

Egged  Veal  Hasli 65 

Roast  Beef  with  Yorkshire  Pudding...  66 

Beef  Heart,  Baked  or  Roasted 66 

Beef  Kidney 67 

Rolled  Beef ...,  67 

Boiled  Tongue 68 

Fricasseed  Tripe 8ft 

Broiled  Tripe 6S 

Roast  Rabbit 6ij 

Stewed  Rabbit,  Larded 6q 

Fricasseed  Rabbit 7<v 

A  Pretty  Dish  of  Venison 70 

To  Boil  Venison  Steaks...     70 

Beefsteak  and  Kidney  Pudding 7. 

BREAKFAST  DISHES. 

Hashed  Cold  Meat  72 

Potato  and  Beef  Hash 72 

Dried  Beef... 73 

Chicken  Cultlets 7* 

Beef  Patties 74 

Jellied  Veal ;  74 

Rice  and  Meat  Croquettes 75 

American  Toast 75 

Meat  and  Potatoes 75 

Breaded  Sausages 75 

Ham  Croquettes 75 

A  Nice  Breakfast  Dish 76 

Chickeu  in  Jelly 76 

4  Good  Dmb,.  .                                ••  3$ 


iv 


INDEX. 


MISCELLANEOUS. 

PAGE. 

An  excellent  Hard  Soap 249 

To  Wash  Woolen  Blankets 149 

For  Clothes  that  Fade 250 

Lamp  Wicks 250 

To   Make    Old   Crape  Look  Nearly 

Equal  to  New 250 

A  Cement  for  Stoves 250* 

To  Clean  Red  Gloves 251 

Stains  and  Spots 251 

To  Remove  Grease  Spots 252 

Stains  on  Marble 252 

Paint  or  Varuish 253 

To  Remove  Ink  from  Carpets 253 

To  Remove  Ink  from  Paper 253 

Feed  for  Canary  Birds 253 

Ink  on  Rosewood  o'  Mahogany 254 

Coal  Fire 254 

Polish  for    Bright  Stoves  and   Steel 

Articles 254 

To  Prevent  Pumps  from  F'reezing. . ..   254 

To  Keep  Starch  from  Sticking 254 

To  Keep  off  Mosquitoes 255 

To  Brighten  Gilt  Frames 255 

To  Make  Hens  Lay  in  Winter 255 

To  Preserve  Steel  Pens 

Mice 

Camphor 256 

To  Clean  Combs 256 

For  Cleaning  Jewelry .- 256 

For  Washing  Silver  and  Silverware...  256 
For  Washing  Glass  and  Glassware...  257 

I nsects  and  Vermin 257 

Moths  in  Caq^ets 258 

Smooth  Sad  Irons 258 

To  Sweeten  Meat 258 

Stove  Polish 258 

Cleaning  White  Paint 259 

To  Cleanse  the  Inside  of  Jars 259 

Furniture  Polish 259 

Squeaking  Doors 259 

For  Cleaning  Mirrors 259 

To  Soften  Putty 259 

To  Remove  Stains  from  Mattresses..  260 

Kaisoniining 260 

Papering  Whitewashed  Wa"s 260 

How  to  Clean  Corsets...., ..   261 

To  Clean  Hairbrushes  261 

How  to  Wash  Flannels 261 

Cleaning  Lace  262 

N<-w  Keiths 262 

To  Keep  Flies  off  Gilt  Frames 262 

To  Prevent  Knives  from  Rusting 262 

Cement  for  Glassware 263 


255 
255 


PAGE. 

Waterproof  Paper 263 

Recipe  for  Violet  Ink 263 

Perspiration 203 

Renewing  oid  Kid  Gloves 264 

Cologne  Water 264 

To  Cleanse  a  Sponge 264 

Icy  Windo-.vs 264 

To  Remove  Blood  liom  Cloth ....  264 

Camphor  Ice 265 


Starch  Polish 265 

To  Clean  Feathers 265 

To  Test  Nutmegs 265 

To  Clean  Mica 265 

To  Soften  Hard  Water 265 

To  Destroy  Vermin  in  the  Hair 266 

To  Remove  Bruises  from  Furnituie. ..   266 

Pearl  Smelling  Salts - 266 

Pounded  Glass.... 266 

Polish  for  Boots 266 

To  Clean  Plate 267 

To  Clean  Decanters 267 

Spots  on  Towels  and  Hosiery 267 

Croup 263 

Poison  Ivy  or  Oak..... 268 

Convulsion  Fits 269 

Burns  and  Scalds ' 269 

Cuts 269 

Cold  on  the  Chest 269 

Bleeding  from  the  Nose .    269 

Chilblains 270 

To  Cure  a  Sting  of  Bee  or  Wasp 271 

For  Toothache 271 

Choking 271 

Excellent     Carminative    Powder     for 

Flatulent  Infants 271 

Cubeb  Berries  for  Catarrh 272 

Diarrhoea 272 

272 
273 
273 
273 
-74 
274 
274 
275 
275 
275 
275 
276 
276 
276 
=  76 
277 


For  Sick  Room 

Bites  of  Dogs 

Measles  and  Scarlatina 

Stye  in  the  Eye 

For  Constipation 

Leanness ». 

Superfluous  Hairs 

The  Breath 


The  Quinine  Cure  for  Drunkenness.. 

For  Sore  Throa  t  

A  Good  Cure  for  Colds 

To  Stop  Bleeding 

A  Health  Appetizer 

To  Remove  Discoloration  from  |!-HII-L' 
Earache 


To  Cure  Toothache 

For  Felon •• 


INDEX. 


PAGE. 

Excellent  Deodorizers , 277 

To  Cure  a  Boil 377 

To  Cure  a  Whitlow 278 

Tape  Worms 278 

Fora  Caked  Breast 278 

Remedy  for  Blistered  Feet 278 

Relief  for  Asthma 278 

Chapped  Hands •  • 279 

Lunar  Caustic 279 

Rheumatism  and  Headache 279 

Fever  and  Ague 279 

For  a  Fainting  Fit 279 

To  Restore  from  Stroke  of  Lightning.   280 

Relief  for  Inflamed  Feet 280 

Warm  Water 280 

Cleaning  House,  Sitting  and  Dining 

Room 280 

How  to  Dust  a  Room 283 

Girls  Learn  to  Cook 284 

Teach  the  Little  Ones 284 

Children  Love  Games 285 

Teach  Your  Own  Children 286 

Cultivating  Selfishness  in  Children  ...  286 

Packing  Away  Furs • .  288 

Courage 288 

The  Art  of  Beauty  in  Dress 289 

Home  Dressmaking 291 

A  Woman's  Skirts 293 

To  Make  Sleeves 294 

All  About  Kitchen  Work 295 

A  Nice  Clothes  Frame 297 

Sunlit  Rooms  298 

Pleasant  Homes 299 

How  to  be  Handsome 300 

Headache 307 

High-Heeled  Boots 309 

Make  Home  Pleasant 3 10 

Dinner  Table  Fancies 311 

The  Use  of  Ammonia 312 

Laughter 313 

Items  Worth  Remembering 314 

Those  Ungrateful  Habits 314 

PUDDINGS. 

Remarks 155 

Christmas  Plum  Pudding 155 

Boiled  Batter  Pudding 156 

Batter  Pudding 156 

Madeira  Pudding 157 

Apple  Sauce  Pudding 157 

Queen  of  Puddings. » 157 

Orange  Pudding 158 

Corn  Starch  Pudding 158 

French  Pudding IS9 


PAGK. 

Belle's  Pudding 159 

Cream  Tapioca  Pudding 160 

A  Bachelor's  Pudding.... 160 

Macaroni  Pudding 160 

Baked  Indian  Pudding ,   161 

Boiled  Indian  Pudding 161 

Marmalade  Pudding 161 

Boiled  Apple  Pudding i^- 

Nelly's  Pudding 162  \ 

Rich  Baked  Apple  Pudding . , 163  * 

Snow  Balls 163 

Rice  Pudding 163 

Apple  Charlotte 164 

Ground  Rice  Pudding 164 

Fig  Pudding 164 

Bread  and  Butter  Pudding 165 

Cabinet  Pudding 165 

Snow  Pudding 165 

Carrot  Pudding 166 

Lemon  Pudding 166 

Roly-Poly  Pudding 166 

Cottage  Pudding 166 

Cocoanut  Pudding 167 

Cream  Pudding 167 

Tapioca  Pudding 167 

Common  Custard 167 

PUDDING  SAUCES. 

Rich  Wine  Sauce 169 

Whipped  Cream  Sauce 169 

Lemon  Sauce 169 

Jelly  Sauce 169 

Cabinet  Pudding  Sauce 1 70 

Foaming  Sauce-. •  170 

Spanish  Sauce 170 

Hard  Sauce 170 

Pudding  Sauce 170 

Sauce  for  Plum  Pudding 171 

Vanilla  Sauce 171 

PASTRY. 

Very  Good  Puff  Paste 171 

Plainer  Paste • 173 

Suet  Crusts  for  Pies  or  Puddings 173 

To  Ice  Pastry 173 

To  Graze  Pastry 174 

Mince  Meat 174 

Mock  Mince  Pie 175 

Apple  Custard  Pie 175 

Apple  Meringue  Pie 175 

Apple  Pie 176 

Lemon  Pie .  176 


vi 


INDEX. 


PACK. 

Custard  Pie 176 

Cocoanut  Pie.... 177 

Lemon  Tarts 177 

Pastry  Sandwiches 177 

Cherry  Pie 178 

Squash  Pie  178 

Cream  Pie.. 178 

Tartlets 178 

Peach  Pie 179 

Pumpkin  Pie 179 

Tart  Shells 179 

Mince  Pies 180 

PRESERVES,    CANNED 
FRUITS,   JELLY. 

To  Preserve  Plums  Without  the 

Skins 211 

To  Preserve  Purple  Plums 211 

Preserved  Greengages  in  Syrup 212 

Preserved  Cherries  in  Syrup 212 

Preserved  Pears • 213 

Preserved  Peaches 213 

Preserved  Citron 214 

Crab  Apples  Preserved 214 

Pine  Apple  Preserved 214 

Gooseberry  Jam.... 214 

Black  Currant  Jam 215 

Raspberry  Jam 215 

Quince  Preserve 215 

Red  Currant  Jelly 216 

Apple  Jelly 217 

Black  Currant  Jelly 217 

Crab  Apple  Jelly 218 

Other  Jellies 218 

Wine  Jelly 218 

Calves'  Feet  Jelly 218 

Orange  Marmalade 219 

Lemon  Marmalade 219 

Quince  Marmalade 219 

Peach  Marmalade 220 

Apple  Butter 220 

Lemon  Butter 220 

Peach  Butter 221 

PRESERVED  AND  CANNED 
FRUITS. 

Apple  Ginger  (A  Dessert  Dish) 221 

Iced  Currants 221 

To  Bottle  Fresh  Fruit 222 

To  Green  Fruit  for  Preserving  in  Sugar 

or  Vinegar 222 

To  Color  Preserves  Pink....,.,.,,,.  223 


PACK. 
To  Color  Fruit  Yellow...  :->  ..........  323 

Canned  Peaches  .....................  223 

Canned  Strawberries  ...............  223 

Canned  Pears  .......................  224 

Canned  Plums  ............   ..........  224 

Canned  Currants  ....................  224 

Canned  Pineapple  ....................  225 

Canned  Quinces.  .  .    ...........    ....  225 

Canned  Tomatoes  ....................  225 

Canned  Corn  ..........................  225 

POULTRY,  GAME,  Etc. 

Roast  Turkey  ......................  78 

Boiled  Turkey  ....  ..................  79 

To  Roast  a  Fowl  or  Chicken  .........  So 

Boiled  Chicken.....  .................  Si 

Broiled  Chicken  .....................  8  1 

Fried  Chicken  ...........  .  ...........  8t 

Fricassee  of  Chicken  .  ..............  82 

To  Curry  Chicken  ....................  82 

Pressed  Chicken  ....................  82 

Chicken  Pot-Pie  ....................  83 

Chicken  Salad  .......................  83 

Chicken,  Jellied  .....................  84 

Chicken  Pates  ........................  84 

Sage  and  Onion  Stuffing  for  Geese, 

Ducks,  and  Pork  ...................  84 

To  Roast  a  Goose  ............  .  .......  85 

Roast  Ducks  .........................  86 

Roast  Pigeons  ....  ....................  86 

To  Make  a  Bird's  Nest  ..............  87 

Pigeons  in  Jelly  .....................  87 


Pige 


88 


Wild  Ducks  .......................  .  89 

Roast  Wild  Duck  ....................  89 

Wild  Turkey  ........................  89 

To   Roast   Snipe,   Woodcock,  and 

Plover  ............................  90 

Roast  Partridge  ......................  92 

Roast  Quail  .........................  9; 

Roast  Prairie  Chicken  .......  .  .......  01 

Larded  Grouse  ......................  82 

PORK,   HAM,  AND  EGGS. 

To  Choose  Pork  .....................  92 

Curing  Hams  .........................  93 

To  Roast  a  Leg  of  Pork  ..............  93 

Pork  and  Beans  .............  .  ........  94 

Pork  Sausages  ......  .  ................  94 

Pork  Chops,  Steaks,  and  Cutlets    ----  95 

Roast  Pig  ..........................  95 

Pigs'  Cheek  ......j,  .......  .........  <# 


TNDEX. 


Vll 


PACK. 

^Roast  Spare  Rib 96 

Pork  Fritters 97 

Baked  Ham 97 

To  Boil  a  Ham 97 

To  Broil  a  Ham 98 

Fried  Ham  and  Eggs 98 

Ham  Toast 98 

Head  Cheese 99 

Pigs' Feet  Soused 100 

To  Make  Lard 100 

To  Tell  Good  Eggs 101 

Keeping  Eggs  Fresh 101 

Poached  Eggs 102 

Dropped  Eggs 102 

Stuffed  Eggs 102 

Eggs  a  la  Suissie .• 103 

Eggs  Brouille 103 

EggsCurried 103 

Eggs  Creamed 104 

Soft  Boiled  Eggs 104 

Eggs  Upon  Toast 104 

Dutcli  Omelet 104 

Eggs  Poached  in  Balls 105 

Omelet  au  Natural 105 

Omelet  in  Batter 105 

Scrambled  Eggs. 106 

Omelet  (Splendid) 106 

SOUPS. 

Remarks  on  Soups 20 

Stock  Soups 22 

White  Stock 22 

Skin  of  Beef 23 

Mutton  with  Tapioca 24 

Veal 25 

Ox  Tail 25 

Vegetable 25 

Macaroni 26 

Vermicelli 26 

Chicken  Cream 26 

Mock  Turtle 27 

Hard  Pea 27 

Green  Pea 28 

Potato 2q 

Tomato 29 

Plain  Calf's  Head 30 

A  la  Julienne -jz 

Gatn= — ...  .....•-%«; 31 

v-eiery 31 

Oyster 31 

Lobster 32 

Egg  Balls  for  Soup 32 

,..,.,.,,.„„ .,,.,.,,   ,.,,  32 


FAttH 

Irish  Stew 3J 

To  get  up  Soup  in  Haste 34 

To  color  Soups 34 

SAUCES  FOR  MEATS,  Etc. 

To  Make  Drawn  Butter 124 

Parsley  Sauce 124 

Egg  Sauce 124 

Onion  Sauce 125 

Anchovy  Sauce 125 

Bread  Sauce 125 

Tomato  Sauce 125 

Tomato  Mustard 126 

Mint  Sauce 126 

Celery  Sauce '29 

Governor's  Sauce 129 

Cream  Sauce 127 

Russian  Sauce 127 

Mayonnaise  Sauce 127 

Oyster  Sauce 128 

Lobster  Sauce 128 

Caper  Sauce 128 

Mustard  Sauce 128 

Curry  Sauce ' 29 

Cranberry  Sauce 129 

Port  Wine  Sauce  for  Game 130 

Currant  Jelly  Sauce 13° 

Apple  Sauce >y> 

SALADS,  PICKLES,  AND 
CATSUP. 

Lettuce •  •  •   140 

Lettuce  Salad 14° 

Salmon  Salad 141 

Lobster  Salad 141 

Tomato  Salad 14* 

Sard  in?  Salad 142 

Salad  Dressing 142 

French  Salad  Dressing 142 

Cream  Dressing  for  Cold  Slaw 143 

Chicken  Salad . .  143 

Red  Vegetable  Salad  ...' •- 

Celery  Salad :+4 

Cold  Slaw....   ., 144 

iviiad  Dressing  (Excellent) 144 

Pickled  Cucumbers 145 

To  Pickk-  Onions 145 

Pickled  Cauliflowers 145 

Red  Cabbage 145 

To  Pickle  Tomatoes 146 

RipeTonjato  Pickles,,......,.,,.,,.  146 


INDEX. 


PARR. 

Chopped  Pickle 146 

Chow-Chow 147 

Piccalilli 147 

Pickled  Walnuts  (very  good 147 

Green  Tomato  Pickle 148 

Chili  Sauce 148 

Mixed  Pickles 148 

Pickled  Mushrooms 149 

Favorite  Pickles 149 

Tomato  Mustard 150 

Indian  Chetney 150 

Pickled  Cherries    150 

Pickled  Plums 151 

Spiced  Plums 151 

Peaches,  Pears,  and  Sweet  Apples....  151 

Tomato  Catsup 151 

Walnut  Catsup 1 52 

Mushroom  Catsup 152 

Brine  that  Preserves  Buttera  Year....  153 

Butter  in  Haste 153 

VEGETABLES. 

Boiled  Potatoes 107 

Mashed  Potatoes 107 

Fried  Potatoes 108 

Broiled  Potatoes  ...   108 

Potatoes  and  Cream 108 

Potato  Puffs 109 

Potato  Snow 109 

Potato  Border  109 

Potatoes,  Whipped 109 

Potatoes,  Scalloped no 

Potato  Croquettes no 

Potatoes  a  la  Cream no 

To  Boil  Sweet  Potatoes no 

Roasted  Sweet  Potatoes in 

Baked  Sweat  Potatoes.. ..  in 


PACK 

French  Fried in 

Turnips in 

Spinach in 

Beets n: 

To  Preserves  Vegetables  (or  Winter. .  1 1> 

De  icate  Cabbage 113 

Red  Cabbage 114 

Cauliflowers 114 

Mashed  Carrots 114 

Boiled  Green  Corn 114 

Green  Peas 115 

To  Boil  Onions 115 

Fried  Onions 115 

Boiled  Parsnips 115 

Parsnips  Fried  in  Butter 116 

Parsnips  Creamed  116 

Parsnip  Fritters 1 16 

Salsify,  or  Vegetable  Oyster 117 

Broiled  Vegetable  Marrow 117 

Stewed  Tomatoes 118 

Baked  Tomatoes 118 

Stuffed  Tomatoes iiq 

Scalloped  Tomatoes 119 

To  Peal  Tomatoes - 119 

Baked  Beans 120 

String  Beans 120 

Butter  Beans 120 

Asparagus  with  Eggs 121 

Asparagus  upon  Toast 12 1 

Mushrooms,  Stewed 121 

Mushrooms,  Fried 121 

Mushrooms,  Baked 122 

Mushrooms,  Broiled 122 

Mashed  Squash 122 

Baked  Squash  122 

Fried  Squash 121 

Stewed  Celery 123 

Stuffed  Egg  Plant 123 


THE   EVERY-DAY   COOK-BOOK 


OF  all  the  arts  upon  which  the  physical  well-being  of 
man,  in  his  social  state,  is  dependent,  none  has  been  more 
neglected  than  that  of  cookery,  though  none  is  more  im- 
portant, for  it  supplies  the  very  fountain  of  life.  The 
preparation  of  human  food,  so  as  to  make  it  at  once 
wholesome,  nutritive,  and  agreeable  to  the  palate,  has 
hitherto  been  beset  by  imaginary  difficulties  and  strong 
prejudices. 

Many  persons  associate  the  idea  of  wealth  with  culinary 
perfection;  others  consider  unwholesome,  as  well  as  ex- 
pensive, everything  that  goes  beyond  the  categories  of 
boiling,  roasting,  and  the  gridiron.  All  are  aware  that 
wholesome  and  luxurious  cookery  is  by  no  means  incom- 
patible with  limited  pecuniary  rrieans;  whilst  in  roasted, 
boiled,  and  broiled  meats,  which  constitute  what  is 
fermed  true  American  fare,  much  that  is  nutritive  and 
agreeable  is  often  lost  for  want  of  skill  in  preparing 
them.  Food  of  every  description  is  wholesome  and  di- 
gestible in  proportion  as  it  approaches  nearer  to  the  state 
of  complete  digestion,  or,  in  other  words,  to  that  state 
termed  c/iyme,  whence  the  chyle  or  milky  juice  that  after- 
wards forms  blood  is  absorbed,  and  conveyed  to  the  heart. 
Now  nothing  is  further  from  this  state  than  raw  meat 
and  raw  vegetables.  Fire  is  therefore  necessary  to 
soften  them,  and  thereby  begin  that  elaboration  which 
is  consummated  in  the  stomach.  The  preparatory  pro- 


8  THE  E VERY-DAY  COOK-BOO^. 

cess,  which  forms  the  cook's  art,  is  more  or  less  perfect 
in  proportion  as  the  aliment  is  softened,  without  losing 
any  of  its  juices  or  flavor — for  flavor  is  not  only  an  agreea- 
ble but  a  necessary  accompaniment  to  wholesome  food. 
Hence  it  follows,  that  meat  very  much  underdone, 
whether  roasted  or  boiled,  is  not  so  wholesome  as  meat 
W^ll  done  but  retaining  all  its  juices.  And  here  comes 
the  necessity  for  the  cook's  skill,  which  is  so  often  at 
fault  even  in  these  simple  modes  of  preparing  human 
nourishment. 

Pork,  veal,  lamb,  and  all  young  meats,  when  not  thor- 
oughly cooked,  are  absolute  poison  to  the  stomach;  and 
if  half-raw  beef  or  mutton  are  often  eaten  with  impunity, 
it  must  not  be  inferred  that  they  are  wholesome  in  their 
semi-crude  state,  but  only  less  unwholesome  than  the 
young  meats. 

Vegetables,  also,  half  done,  which  is  the  state  in  which 
they  are  often  sent  to  the  table,  are  productive  of  great 
gastric  derangement,  often  of  a  predisposition  to  cholera. 

A  great  variety  of  relishing,  nutritive,  and  even  elegant 
dishes,  may  be  prepared  from  the  most  homely  mate- 
rials, which  may  not  only  be  rendered  more  nourishing^ 
but  be  made  to  go  much  further  in  a  large  family  than 
they  usually  do.  The  great  secret  of  all  cookery,  except 
in  roasting  and  broiling,  is  a  judicious  use  of  butter,  flour, 
and  herbs,  and  the  application  of  a  very  slow  fire — for 
good  cooking  requires  only  gentle  simmering,  but  no 
boiling  up,  which  only  renders  the  meat  hard.  Good 
roasting  can  only  be  acquired  by  practice,  and  the  per- 
fection lies  in  cooking  the  whole  joint  thoroughly  with- 
out drying  up  the  juice  of  any  part  of  it.  This  is  also 
the  case  with  broiling;  while  a  joint  under  process  of 
boiling,  as  we  have  said,  should  be  allowed  to  simmer 
gently. 

WH.h  regard  to  made-dishes,  as  the  horrible  imitations  of 
French  cookery  prevalent  in  Americ^  §re  tgrmed, 


THE  EVERY-DAY  COOK-BOOK.  9 

admit  that  they  are  very  unwholesome.  All  the  juice* 
are  boiled  out  of  the  meat,  which  is  swimming  in  a  he- 
terogenous  compound,  disgusting  to  the  sight,  and  sea- 
soned so  strongly  with  spice  and  Cayenne  pepper  enough 
to  inflame  the  stomach  of  an  ostrich. 

French  cookery  is  generally  mild  in  seasoning,  and  free 
from  grease;  it  is  formed  upon  the  above-stated  principle 
of  reducing  the  aliment  as  near  to  the  state  of  chyme  as 
possible,  without  injury  to  its  nutritive  qualities,  render- 
ing it  at  once  easy  of  digestion  and  pleasant  to  the  taste. 

HINTS  ON  MARKETING. 

In  the  first  place,  the  housewife  ought,  where  it  is  pos- 
sible, to  do  her  marketing  herself,  and  pay  ready-money  for 
everything  site  purchases.  This  is  the  only  way  in  which 
she  can  be  sure  of  getting  the  best  goods  at  the  lowest 
price.  We  repeat  that  this  is  the  only  way  compatible 
with  economy;  because,  if  a  servant  be  entrusted  with 
the  buying,  she  will,  if  she  is  not  a  good  judge  of  the 
quality  of  articles,  bring  home  those  she  can  get  for  the 
least  money  (and  these  are  seldom  the  cheapest);  and 
even  if  she  is  a  go^d  judge,  it  is  ten  to  one  against  her 
taking  the  trouble  to  make  a  careful  selection. 

When  the  ready-money  system  is  found  inconvenient, 
and  an  account  is  run  with  a  dealer,  the  mistress  of  the 
house  ought  to  have  a  pass-book  in  which  she  should 
write  down  all  the  orders  herself,  leaving  the  dealer  to 
fill  in  only  the  prices.  Where  this  is  not  done,  and  the 
mistress  neglects  to  compare  the  pass-book  with  the 
goods  ordered  every  time  they  are  brought  in,  it  some- 
times happens,  either  by  mistak-e,  or  the  dishonesty  of 
the  dealer,  or  the  servant,  that  goods  are  entered  which 
were  never  ordered,  perhaps  never  had,  and  that  those 
Nvhich  were  ordered  are  overcharged;  and  if  these  errors 
are  not  detected  at  the  time,  they  are  sure  to  be  difficult 


IO  THE  E VERY-DAY  COOK-BOOK, 

of  adjustment  afterwards.  For  these  and  other  econo- 
mic reasons,  the  housewife  should  avoid  running  ac- 
counts, and  pay  ready-money. 

RULES  FOR  EATING. 

Dr.  Hall,  on  this  important  subject,  gives  the  follow 
ing  advice: — 

1.  Never  sit  down   to  table  with  an   anxious  or  dis- 
turbed  mind;  betters  hundred  times  intermit  that  meal, 
for  there  will  then  be  that  much  more  food  in  the  world 
for  hungrier  stomachs  than  yours;  and   besides,  eating 
under  such  circumstances  can  only,  and  will  always,  pro- 
long and  aggravate  the  condition  of  things. 

2.  Never*sit  down  to  a  meal  after  any  intense   mental 
effort,  for  physical  and  mental  injury  are  inevitable,  and 
no  one  has  a  right  to  deliberately  injure  body,  mind,  or 
estate. 

3.  Never  go  to  a  full  table  during  bodily  exhaustion — 
designated  by  some  as  being  worn   out,  tired   to  death, 
used  up,  overdone,  and  the  like.     The  wisest  thing  to  be 
done  under  such  circumstances  is  to  take  a  cracker  and 
a  cup  of  warm  tea,  either  black  or  green,  and   no  more. 
In  ten  minutes  you  will  feel  a  degree  of  refreshment  and 
liveliness  which  will  be  pleasantly  surprising  to  you;  not 
of  the  transient  kind  which  a  glass  of  liquor  affords,  but 
permanent;    but  the  tea  gives  present  stimulus  and  a 
little  strength,  and  before  it  subsides,  nutriment  begins 
to  draw  from  the  sugar,  and  cream,  and   bread,  thus  al- 
lowing the  body  gradually,  and  by  safe  degrees,  to  re- 
gain its  usual  vigor.     Then,  in  a  co-uple  of  hours,  a  full 
meal  may  be  taken,  provided  that   it  does  not  bring  it 
later  than  two  hours  before  sundown;  if  later,  then  take 
nothing  for  that  day  in  addition  to  the  cracker  and  tea, 
and  the  next  day  you  will  feel  a  freshness  and  vigor  not 
recently  known. 


THE  B VERY-DAY  COOK-BOOK.  II 

No  lady  will  require  to  be  advised  a  second  time,  who 
will  conform  to  the  above  rules;  while  it  is  a  fact  of  no 
unusual  observation  among  intelligent  physicians,  that 
eating  heartily,  and  under  bodily  exhaustion,  is  not  un- 
frequently  the  cause  of  alarming  and  painful  illness,  and 
sometimes  sudden  death.  These  things  being  so,  let 
every  family  make  it  a  point  to  assemble  around  the  table 
with  kindly  feelings — with  a  cheerful  humor,  and  a  cour- 
teous spirit;  and  let  that  member  of  it  be  sent  from  it  in 
disgrace  who  presumes  to  mar  the  re-union  by  sullen  si- 
lence, or  impatient  look,  or  angry  tone,  or  complaining 
tongue.  Eat  ever  in  thankful  gladness,  or  away  with 
you  to  the  kitchen,  you  "ill-tempered  thing,  that  you 
are."  There  was  good  philosophy  in  the  old-time  cus- 
tom of  having  a  buffoon  or  music  at  the  dinner-table. 

HOW  TO  CHOOSE  MEAT. 

Ox-BEEF,  when  it  is  young,  will  have  a  fine  open  grain, 
and  a  good  red  color;  the  fat  should  be  white,  for  when 
it  is  of  a  deep  yellow  color,  the  meat  is  seldom  very  good. 
The  grain  of  cow-beef  is  closer,  the  fat  whiter,  and  the 
lean  scarcely  so  red  as  that  of  ox-beef.  When  you  see 
beef,  of  which  the  fat  is  hard  and  skinny,  and  the  lean  of 
a  deep  red,  you  may  be  sure  that  it  is  of  an  inferior  kind; 
and  when  the  meat  is  old,  you  may  know  it  by  a  line  of 
horny  texture  running  through  the  meat  of  the  ribs. 

MUTTON  must  be  chosen  by  the  firmness  and  fineness 
£>f  the  grain,  its  good  color,  and  firm  white  fat.  It  is  not 
considered  prime  until  the  sheep  is  about  five  years 
old. 

LAMB  will  not  keep  long  after  it  is  killed.  It  can  be  dis- 
covered by  the  neck  end  in  the  fore-quarter  if  it  has  been 
killed  too  long,  the  veins  in  the  neck  being  bluish  when 
the  meat  is  fresh,  but  green  when  it  is  stale.  In  the  hind 
quarter,  the  same  discovery  may  be  made  by  examining 


IZ 


THE  EVERY-DAY  COOK-BOOK. 


the  kidney  and  the  knuckle,  for  the  former  has  a  slight 
smell,  and  the  knuckle  is  not  firm,  when  the  meat  has  been 
killed  too  long. 

PORK  should  have  a  thin  rind  ;  and  when  it  is  fresh,  the 
,meat  is  smooth  and  cool ;  but,  when  it  looks  flabby,  and  is 
(clammy  to  the  touch,  it  is  not  good  ;  and  pork,  above  all 
'meat,  is  disagreeable  when  it  is  stale.  If  you  perceive  many 
enlarged  glands,  or,  as  they  are  usually  termed,  kernels,  in 
the  fat  of  the  pork,  you  may  conclude  that  the  pork  cannot 
be  wholesome. 

VEAL  is  generally  preferred  of  a  delicate  whiteness,  but 
it  is  more  juicy  and  well-flavored  when  of  a  deeper  color. 
Butchers  bleed  calves  profusely  in  order  to  produce  this 
white  meat ;  but  this  practice  must  certainly  deprive  the 
meat  of  some  of  its  nourishment  and  flavor.  When  you 
choose  veal,  endeavor  to  look  at  the  loin,  which  affords 
the  best  means  of  judging  of  the  veal  generally,  for  if  the 
kidney,  which  may  be  found  on  the  under  side  of  one  end 
of  the  loin,  be  deeply  enveloped  in  white  and  firm-looking 
fat,  the  meat  will  certainly  be  good  ;  and  the  same  ap- 
pearance will  enable  you  to  judge  if  it  has  been  recently 
killed.  The  kidney  is  the  part  which  changes  the  first  ;  and 
then  the  suet  around  it  becomes  soft,  and  the  meat  flabby 
and  spotted 

BACON,  like  pork,  should  have  a  thin  rind ;  the  fat  should 
be  firm,  and  inclined  to  a  reddish  color ;  and  the  lean  should 
firmly  adhere  to  the  bone,  and  have  no  yellow  streaks  in  it. 
When  you  are  purchasing  a  ham,  have  a  knife  stuck  into  it 
to  the  bone,  which,  if  the  ham  be  well  cured,  may  be  drawn 
out  again  without  having  any  of  the  meat  adhering  to  it,  and 
without  your  perceiving  any  disagreeable  smell.  A  short  ham 
is  reckoned  the  best. 


THE  BrERY-DAY  COOKBOOK.  t$ 

HOW  TO  CHOOSE  FISH. 

TURBOT,  which  is  in  season  the  greater  part  of  the 
year,  should  have  the  underside  of  a  yellowish  white,  for 
when  it  is  very  transparent,  blue,  or  thin,  it  is  not  good: 
the  whole  fish  should  be  thick  and  firm. 

SALMON  should  have  a  fine  red  flesh  and  gills;  the 
scales  should  be  bright,  and  the  whole  fish  firm.  Many 
persons  think  that  salmon  is  improved  by  keeping  a  day 
or  two. 

COD  should  be  judged  by  the  redness  of  the  gills,  the 
whiteness,  stiffness,  and  firmness  of  the  flesh,  and  the 
clear  freshness  of  the  eyes;  these  are  the  infallible 
proofs  of  its  being  good.  The  whole  fish  should  be 
thick  and  firm. 

WHITE-FISH  may  be  had  good  almost  throughout  the 
year;  but  the  time  in  which  they  are  in  their  prime  is 
early  in  the  year.  The  white-fish  is  light  and  delicate, 
and  in  choosing  it  you  must  examine  whether  the  fins 
and  flesh  be  firm. 

FRESH-WATER  FISH  may  be  chosen  by  similar  observa- 
tions respecting  the  firmness  of  the  flesh,  and  the  clear 
appearance  of  the  eyes,  as  salt-water  fish. 

In  a  LOBSTER  lately  caught,  you  may  put  the  claws  in 
motion  by  pressing  the  eyes;  but  when  it  has  been  long 
caught,  the  muscular  action  is  not  excited.  The  fresh- 
ness of  boiled  lobsters  may  be  determined  by  the  elas- 
ticity of  the  tail,  which  is  flaccid  when  they  have  lost 
any  of  their  wholesomeness.  Their  goodness,  independ- 
ent of  freshness,  is  determined  by  their  weight. 

CRABS,  too,  must  be  judged  of  by  their  weight,  for 
when  they  prove  light,  the  flesh  is  generally  found  to  be 
wasted  and  watery.  If  in  perfection,  the  joints  of  the 
legs  will  be  stiff,  and  the  body  will  have  an  agreeable 
smell.  The  eyes,  by  a  dull  appearance,  betray  that  the 
crab  has  been  long  caught. 


14  THE  EVERY-DAY  COOK-BOOK. 

HOW  TO  CHOOSE  POULTRY. 

In  the  choice  of  Poultry  the  age  of  the  bird  is  the 
chief  point  to  which  you  should  attend. 

A  young  TURKEY  has  a  smooth  black  leg;  in  an  old 
one  the  legs  are  rough  and  reddish.  If  the  bird  be  fresh 
killed  the  eyes  will  be  full  and  fresh,  and  tlie  feet  moist 

FOWLS,  when  they  are  young,  the  combs  and  the  legs 
will  be  smooth,  and  rough  when  they  are  old. 

In  GEESE,  when  they  are  young,  the  bills  and  the  feet 
are  yellow  and  have  a  few  hairs  upon  them,  but  they  are 
red  if  the  bird  be  old.  The  feet  of  a  goose  are  pliable 
when  the  bird  is  fresh  killed,  and  dry  and  stiff  when  it 
has  been  killed  some  time.  Geese  are  called  green  till 
they  are  two  or  three  months  old. 

DUCKS  should  be  chosen  by  the  feet,  which  should  be 
supple;  and  they  should  also  have  a  plump  and  hard 
breast.  The  feet  of  a  tame  duck  are  yellowish,  those  of 
a  wild  one,  reddish. 

PIGEONS  should  always  be  eaten  while  they  are  fresh; 
when  they  look  flabby  and  discolored  about  the  under 
part,  they  have  been  kept  too  long.  The  feet,  like  those 
of  poultry,  show  the  age  of  the  bird;  when  they  are  sup- 
pie,  it  is  young;  when  stiff,  it  is  old.  Tame  pigeons  are 
fcarger  than  wild  ones. 

HOW  TO  CHOOSE  GAME. 

VENISON,  when  young,  will  have  the  fat  clear  and 
bright,  and  this  ought  also  to  be  of  a  considerable  thick- 
ness. When  you  do  not  wish  to  have  it  in  a  very  high 
state,  a  knife  plunged  into  either  haunch  or  the  shoulder, 
and  drawn  out,  will  by  the  smell  enable  you  to  judge  if 
the  venison  be  sufficiently  fresh. 

With  regard  to  venison,  which,  as  it  is  not  an  every- 
day article  of  diet,  it  may  be  convenient  to  keep  fot 


THE  E VERY-DAY  COOK-BOOK.  15 

Some  time  after  it  has  begun  to  get  high  or  tainted,  it  is 
useful  to  know  that  animal  putrefaction  is  checked  by 
fresh  burnt  charcoal;  by  means  of  which,  therefore,  the 
venison  may  be  prevented  from  getting  worse,  although 
it  cannot  be  restored  to  its  original  freshness.  The  meat 
should  be  placed  in  a  hollow  dish,  and  the  charcoal  pow- 
der strewed  over  it  until  it  covers  the  joint  to  the  thick- 
ness of  half  an  inch. 

HARES  and  RABBITS,  when  the  ears  are  dry  and  tough, 
the  haunch  thick,  and  the  claws  blunt  and  rugged,  they 
are  old.  Smooth  and  sharp  claws,  ears  that  readily  tear, 
and  a  narrow  cleft  in  the  lip,  are  the  marks  of  a  young 
hare.  Hares  may  be  kept  for  some  time  after  they  have 
been  killed;  indeed,  many  people  think  they  are  not  fit  for 
the  table  until  the  inside  begins  to  turn  a  little.  Care, 
however,  should  be  taken  to  prevent  the  inside  from  be- 
coming musty,  which  would  spoil  the  flavor  of  the  stuffing. 

PARTRIDGES  have  yellow  legs  and  a  dark-colored  bill 
when  young.  They  are  not  in  season  till  after  the  first 
•of  September 

HOW  TO  CHOOSE   EGGS. 

In  putting  the  hands  round  the  eggr  and  presenting  to 
the  light  the  end  which  is  not  covered,  it  should  be  trans- 
parent. If  you  can  detect  some  tiny  spots,  it  is  not  new- 
ly laid,  but  may  be  very  good  for  all  ordinary  purposes 
except  boiling  soft.  If  you  see  a  large  spot  near  the 
shell,  it  is  bad,  and  should  not  be  used  on  any  account. 
The  white  of  a  newly-laid  egg  boiled  soft  is  like  milk; 
that  of  an  egg  a  day  old,  is  like  rice  boiled  in  milk;  and 
that  of  an  old  egg,  compact,  tough,  and  difficult  to 
digest.  A  cook  ought  not  to  give  eggs  two  or  three  days 
old  to  people  who  really  care  for  fresh  eggs,  under  the 
delusion  that  they  will  not  find  any  difference;  for  an 
amateur  will  find  it  out  in  a  moment,  not  only  by  the 
appearance,  but  also  by  the  taste. 


!  6  THE  E  VER  Y-DA  Y  CO  OX-BOOK. 

CARVING. 

THE  seat  for  the  carver  should  be  somewhat  elevated 
above  the  other  chairs;  it  is  extremely  ungraceful  to  carve 
standing,  and  it  is  rarely  done  by  any  person  accustomed 
to  the  business.  Carving  depends  more  on  skill  than  on 
strength.  \Ve  have  seen  very  small  women  carve  admir- 
ably sitting  down  ;  and  very  tall  men  who  knew  not  how 
to  cut  a  piece  of  beefsieak  without  rising  on  their  feet  to 
do  it. 

The  carving-knife  should  be  very  sharp,  and  not  heavy ; 
and  it  should  be  held  firmly  in  the  hand  ;  also  the  dish 
should  be  not  too  far  from  the  carver.  It  is  customary  to  help 
the  fish  with  a  fish  trowel,  and  not  with  a  knife.  The  middle 
part  of  a  fish  is  generally  considered  the  best.  In  helping 
it,  avoid  breaking  the  flakes,  as  that  will  give  it  a  mangled 
appearance. 

In  carving  ribs  or  sirloin  of  beef  begin  by  cutting  thin 
slices  off  the  side  next  to  you.  Afterwards  you  may  cut 
from  the  tenderloin,  or  cross-part  near  the  lower  end.  Do 
not  send  anyone  the  outside  piece,  unless  you  know  that  they 
particularly  wish  it. 

In  helping  beefsteak  put  none  of  the  bone  on  the  plate. 
In  cutting  a  round  of  corned  beef  begin  at  the  top  ;  but  lay 
aside  the  first  cut  or  outside  piece,  and  send  it  to  no  one,  as 
it  is  always  dry  and  hard.  In  a  round  of  beef  d-la  mode  the 
outside  is  frequently  preferred. 

In  a  leg  of  mutton  begin  across  the  middle,  cutting  the 
slices  quite  down  to  the  bone.  The  same  with  a  leg  of  pork 
or  a  ham.  The  latter  should  be  cut  in  very  thin  slices,  as  its 
flavor  is  spoiled  when  cut  thick. 

To  taste  well,  a  tongue  should  be  cut  crossways  in 
round  slices.  Cutting  it  lengthwise  (though  the  prac- 
tice at  many  tables)  injures  the  flavor.  The  middle  part 
of  the  tongue  is  the  best.  Do  not  help  anyone  to  a 


THE  E  VER  V-DA  Y  COO  A'  BOCK.  1 7 

piece  of  the  root;  that,  being  by  no  means  a    favored 
part,  is  generally  left  in  the  dish. 

In  carving  a  fore-quarter  of  lamb  first  separate  the 
shoulder  part  from  the  breast  and  ribs  by  passing  the 
knife  under,  and  then  divide  the  ribs.  If  the  lamb  is 
large,  have  another  dish  brought  to  put  the  shoulder  in. 

For  a  loin  of  veal  begin  near  the  smallest  end,  and 
separate  the  ribs;  helping  a  part  of  the  kidney  (as  far  as 
it  wiii  go)  with  each  piece.  Carve  a  loin  of  pork  or  mut- 
ton in  the  same  manner. 

In  carving  a  fillet  of  veal  begin  at  the  top.  Many  per- 
sons prefer  the  first  cut  or  outside  piece.  Help  a  por- 
tion of  the  stuffing  with  each  slice. 

In  a  breast  of  veal  there  are  two  parts  very  different  in 
quality,  the  ribs  and  the  brisket.  You  will  easily  per- 
cieve  the  division;  enter  your  knife  at  it  and  cut 
through,  which,  will  separate  the  tvv.j  parts.  Ask  the 
person  you  are  going  to  help  whether  they  prefer  a  rib, 
or  a  piece  of  the  brisket. 

For  a  haunch  of  venison  first  make  a  deep  incision  by 
passing  your  knife  all  along  the  side,  cutting  quite  down 
to  the  bone.  This  is  to  let  out  the  gravy.  Then  turn 
the  broad  end  of  the  haunch  towards  you,  and  cut  it  as 
deep  as  you  can  in  thin  slices,  allowing  some  of  the  fat 
to  each  person. 

For  a  saddle  of  venison,  or  of  mutton,  cut  from  the 
tail  to  the  other  end  on  each  side  of  the  backbone,  mak- 
ing very  thin  slices,  and  sending  some  fat  wit'h  each. 
Venison  and  roast  mutton  chill  very  soon.  Currant 
jelly  is  an  indispensable  appendage  to  venison,  and  to 
roast  mutton,  and  to  ducks. 

A  young  pig  is  most  generally  divided  before  it  comes 
to  table,  in  which  case  it  is  not  customary  to  send  in  the 
head,  as  to  many  persons  it  is  a  revolting  spectacle  after 
it  is  cut  off.  When  served  up  whole,  first  separate  the 
head  from  the  shoulders,  then  cut  off  the  limbs,  and  then 


1 8  THE  E VERY-DAY  COOK-BOOK. 

divide  the  ribs.  Help  some  of  the  stuffing  with  each 
piece. 

To  carve  a  fowl,  begin  by  sticking  your  fork  in  the 
pinion,  and  drawing  it  towards  the  leg  ;  and  then  pass- 
ing your  knife  underneath  take  off  the  wing  at  the  joint. 
Next,  slip  your  knife  between  the  leg  and  the  body,  to 
cut  through  the  joint ;  and  with  the  fork  turn  the  leg 
back,  and  the  joint  will  give  way.  Ther  take  off  the 
other  wing  and  leg.  If  the  fowl  has  be^n  trussed  (as  it 
ought  to  be)  with  the  liver  and  gizzard,  help  the  liver 
with  one  wing,  and  the  gizzard  with  the  other.  The 
liver-wing  is  considered  the  best.  After  the  limbs  are 
taken  off  enter  your  knife  into  the  top  of  the  breast,  and 
cut  under  the  merry-thought,  so  as  to  loosen  it,  lifting  it 
with  your  fork.  Afterwards  cut  slices  from  both  sides 
of  the  breast.  Next  take  off  the  collar-bones,  which  lie 
on  each  side  of  the  merry-thought,  and  then  separate 
the  side-bones  from  the  back.  The  breast  and  wings  are 
considered  as  the  most  delicate  parts  of  the  fowl ;  the 
back,  as  the  least  desirable,  is  generally  left  in  the  dish. 
Some  persons,  in  carving  a  fowl,  find  it  more  convenient 
to  take  it  on  a  plate,  and  as  they  separate  it  return  each 
part  to  the  dish;  but  this  is  not  the  usual  way. 

A  turkey  is  carved  in  the  same  manner  as  a  fowl;  ex- 
cept that  the  legs  and  wings,  being  larger,  are  separated 
at  the  lower  joint.  The  lower  part  of  the  leg  (or  drum- 
stick, as  it  is  called),  being  hard,  tough,  and  stringy,  - 
never  helped  to  any  one,  but  allowed  to  remain  on  the 
dish.  First  cut  off  the  wing,  leg,  and  breast  from  one 
side;  then  turn  the  turkey  over,  and  cut  them  off  from 
the  other. 

To  carve  a  goose,  separate  the  leg  from  the  body,  by 
putting  the  fork  into  the  small  end  of  the  limb;  pressing 
it  close  to  the  body,  and  then  passing  the  knife  under, 
and  turning  the  leg  back,  as  you  cut  through  the  joint, 
TO  take  off  the  wing,  put  your  fork  into  the  small  end  at 


THE  E VERY-DAY  COOK-BOOK.  ?p 

i 

the  pinion,  and  press  it  closely  to  the  body;  then  slip  the 
knife  under,  and  separate  the  joint.  Next  cut  under  the 
merry-thought,  and  take  it  off;  and  then  cut  slices  from 
the  breast.  Then  turn  the  goose,  and  dismember  the 
other  side.  Take  off  the  two  upper  side-bones  that  are 
next  to  the  wings,  and  then  the  two  lower  side-bones. 
The  breast  and  legs  of  a  goose  afford  the  finest  pieces. 
If  a  goose  is  old  there  is  no  fowl  so  tough;  and,  if  diffi- 
cult to  carve,  it  will  be  still  more  difficult  to  eat. 

Partridges,  pheasants,  grouse,  etc.,  are  carved  in  the 
same  manner  as  fowls.  Quails,  woodcocks,  and  snipes 
are  merely  split  down  the  back;  so  also  are  pigeons,  giv- 
ing a  half  to  each  person. 

In  helping  any  one  to  gravy,  or  to  melted  butter,  do 
not  pour  it  over  their  meat,  fowl,  or  fish,  but  put  it  to  one 
side  on  a  vacant  part  of  the  plate,  that  they  may  use  just 
as  much  of  it  as  they  like.  In  filling  a  plate  never  heap 
one  thing  on  another. 

In  helping  vegetables,  do  not  plunge  the  spoon  down 
to  the  bottom  of  the  dish,  in  case  they  should  not  have 
been  perfectly  well  drained,  and  the  water  should  have 
settled  there. 

By  observing  carefully  how  it  is  done  you  may  acquire 
a  knowledge  of  the  joints,  and  of  the  process  of  carving, 
which  a  little  daily  practice  w.'K  soon  convert  into  dex- 
terity. If  a  young  lady  is  ign.uant  of  this  very  useful 
art,  it  will  be  well  for  her  to  take  lessons  of  her  father, 
or  her  brother,  and  a  married  lady  can  easily  learn  from 
her  husband.  Domestics  who  wait  at  table  may  soon, 
from  looking  on  daily,  become  so  expert  that,  when 
necessary,  they  can  take  a  dish  to  the  side-table  and 
carve  it  perfectly  well. 

At  a  dinner-party,  if  the  hostess  is  quite  young,  she  is 
frequently  glad  to  be  relieved  of  the  trouble  of  carving  by 
U«e  gentleman  vvnosits  nearest  to  her;  but  if  she  is  familiar 
with  the  business,  she  usually  prefers  doing  it  herseh. 


20  THE  JSVERY-DAY  COOK-BOOK. 

SOUPS. 
GENERAL  REMARKS. 

BE  careful  to  proportion  the  quantity  of  water  to  that 
of  the  meat.  Somewhat  less  than  a  quart  of  water  to  a 
pound  of  meat  is  a  good  rule  for  common  soups.  Rich 
soups,  intended  for  company,  may  have  a  still  smaller 
allowance  of  water. 

Soup  should  always  be  made  entirely  of  fresh  meat 
that  has  not  been  previously  cooked.  An  exception  to 
this  rule  may  sometimes  be  made  in  favor  of  the  re- 
mains of  a  piece  of  roast  beef  that  has  been  very  much 
under-done  in  roasting.  This  may  be  added  to  a  good 
piece  of  raw  meat.  Cold  ham,  also,  may  be  occasionally 
put  into  white  soups. 

Soup,  however,  that  has  been  originally  made  of  raw 
meat  entirely  is  frequently  better  the  second  day  than 
the  first,  provided  that  it  is  reboiled  only  for  a  very  short 
time,  and  that  no  additional  water  is  added  to  it. 

Unless  it  has  been  allowed  to  boil  too  hard,  so  as  to 
exhaust  the  water,  the  soup-pot  will  not  require  replen- 
ishing. When  it  is  found  absolutely  necessary  to  do  so, 
the  additional  water  must  be  boiling-hot  when  poured  in ; 
if  lukewarm  or  cold,  it  will  entirely  spoil  the  soup. 

Every  particle  of  fat  should  be  carefully  skimmed  from 
the  surface.  Greasy  soup  is  disgusting  and  unwhole- 
some. The  lean  of  meat  is  much  better  for  soup  than 
the  fat. 

Long  and  slow  boiling  is  necessary  to  extract  the 
strength  from  the  meat.  If  boiled  fast  over  a  large 
fire,  the  meat  becomes  hard  and  tough,  an  I  vvlil  not 
give  out  its  juices. 

Potatoes,  if  boiled  in  the  soup,  are  thought  by  some  to 
render  it  unwholesome.,  from  the  opinion  that  the  water 


THE  EVER  T-DA  T  COOK-BOOK.  21 

in  which  potatoes  have  been  cooked  is  almost  a  poison. 
As  potatoes  are  a  part  of  every  dinner,  it  is  very  easy  to 
take  a  few  out  of  the  pot  in  which  they  have  been  boiled 
by  themselves,  and  to  cut  them  up  and  add  them  to  the 
soup  just  before  it  goes  to  table.  Kemove  all  shreds  of 
meat  and  bone. 

The  cook  should  season  the  soup  but  very  slightly  with 
salt  and  pepper.  If  she  puts  in  too  much  it  may  spoil 
it  for  the  taste  of  most  of  those  who  are  to  eat  it ;  but 
if  too  little  it  is  easy  to  add  more  to  your  own 


SOUPS. 


STOCK. 

Four  pounds  of  shin  of  beef,  or  four  pounds  of  knuckle  of 
veal,  or  two  pounds  of  each  ;  any  bones,  trimmings  of  poultry, 
or  fresh  meat,  quarter  pound  of  lean  bacon  or  ham,  two 
ounces  of  butter,  two  large  onions,  each  stuck  with  cloves  ; 
one  turnip,  three  carrots,  one  head  of  celery,  three  lumps  of 
sugar,  two  ounces  of  salt,  half  a  teaspoonful  of  whole  pepper, 
one  large  blade  of  mace,  one  bunch  of  savory  herbs,  four 
quarts  and  half  pint  of  cold  water. 

Cut  up  the  meat  and  bacon,  or  ham,  into  pieces  of  about 
three  inches  square  ;  rub  the  butter  on  the  bottom  of  the 
stewpan ;  put  in  half  a  pint  of  water,  the  meat,  and  all  the 
other  ingredients.  Cover  the  stewpan,  and  place  it  on  a  sharp 
fire,  occasionally  stirring  its  contents.  When  the  bottom  of 
the  pan  becomes  covered  with  a  pale,  jelly-like  substance, 
add  the  four  quarts  of  cold  water,  and  simmer  very  gently 
for  five  hours.  As  we  have  said  before,  do  not  let  it  boil 
quickly.  Remove  every  particle  of  scum  while  it  is  doing, 
and  strain  it  through  a  fine  hair  sieve. 

This  stock  is  the  basis  of  many  of  the  soups  afterwards 
mentioned,  and  will  be  found  quite  strong  enough  for  ordi- 
nary purposes. 

Time  :  five  and  one  half  hours.  Average  cost,  twenty-five 
cents  per  quart. 

"WHITE  STOCK  SOUP. 

Six  pounds  knuckle  of  veal,  half  pound  lean  bacon,  two 
tablespoonfuls  of  butter  rubbed  in  one  of  flour,  two 


THE  EVER7-DAT  COOK-BOOK.  23 

onions,  two  carrots,  two  turnips,  three  cloves  stuck  in  an 
onion,  one  blade  of  mace,  bunch  of  herbs,  six  quarts  of 
water,  pepper  and  salt,  one  cup  of  boiling  milk. 

Cut  up  the  meat  and  crack  the  bones.  Slice  carrots, 
turnips,  and  one  onion,  leaving  that  with  the  cloves  whole. 
Put  on  with  mace,  and  all  the  herbs  except  the  parsley, 
in  two  quarts  of  cold  water.  Bring  to  a  slow  boil ;  take 
off  the  scum,  as  it  rises,  and  at  the  end  of  an  hour's  stew- 
ing, add  the  rest  of  the  cold  water — one  gallon.  Cover 
and  cook  steadily,  always  gently,  four  hours.  Strain  off 
the  liquor,  of  which  there  should  be  about  five  quarts ; 
rub  the  vegetables  through  the  colander,  and  pick  out 
bones  and  meat.  Season  these  highly  and  put,  as  is  your 
Saturday  custom,  into  a  wide-mouth  jar,  or  a  large  bowl. 
Add  to  them  three  quarts  of  stock,  well  salted,  and,  when 
cold  keep  on  ice.  Cool  to-day's  stock;  remove  the  fat, 
season,  put  in  chopped  parsley,  and  put  over  the  fire. 
Heat  in  a  saucepan  a  cup  of  milk,  stir  in  the  floured 
butter;  cook  three  minutes.  When  the  soup  has  sim- 
mered ten  minutes  after  the  last  boil,  and  been  carefully 
skimmed,  pour  into  the  tureen,  and  stir  in  the  hot,  thick- 
ened milk. 

SHIN  OF  BEEF  SOUP. 

Get  a  shin-bone  of  beef  weighing  four  or  five  pounds ; 
let  the  butcher  saw  it  in  pieces  about  two  inches  long,  that 
the  marrow  may  become  the  better  incorporated  with  the 
soup,  and  so  give  it  greater  richness. 

Wash  the  meat  in  cold  water;  mix  together  of  salt  and 
pepper  each  a  tablespoonful,  rub  this  well  into  the  meat, 
then  put  into  a  soup-pot;  put  to  it  as  many  quarts  of 
water  as  there  are  pounds  of  meat,  and  set  it  over  a  mod- 
erate fire,  until  it  comes  to  a  boil,  then  take  off  whatever 
scum  may  have  risen,  after  which  cover  it  close,  and  set 
it  where  it  will  boil  very  gently  for  two  hours  longer, 
then  skim  it  again,  and  add  to  it  the  proper  vegetables 


24  THE  E VERY-DAY  COOK-BOOK. 

which  are  these — one  large  carrot  grated,  one  large  tunip 
cut  in  slices,  (the  yellow  or  ruta  baga  is  best)  one  leek 
cut  in  slices,  one  bunch  of  parsley  cut  small,  six  small 
potatoes  peeled  and  cut  in  half,  and  a  teacupful  of  pearl 
barley  well  washed,  then  cover  it  and  let  it  boil  gently 
for  one  hour,  at  which  time  add  another  tablespoonful 
of  salt  and  a  thickening  made  of  a  tablespoonful  of 
wheat  flour  and  a  gill  of  water,  stir  it  in  by  the  spoonful; 
cover  it  for  fifteen  minutes  and  it  is  done. 

Three  hours  and  a  half  is  required  to  make  this  soup; 
it  is  the  best  for  cold  weather.  Should  any  remain  over 
the  first  day,  it  may  be  heated  with  the  addition  of  a  lit- 
tle boiling  water,  and  served  again. 

Take  the  meat  from  the  soup,  and  if  to  be  served  with 
it,  take  out  the  bones,  and  lay  it  closely  and  neatly  on  a 
dish,  and  garnish  with  sprigs  of  parsley;  serve  made  mus- 
tard and  catsup  with  it.  It  is  very  nice  pressed  and  eaten 
with  mustard  and  vinegar  or  catsup. 

MUTTON  SOUP  WITH  TAPIOCA. 

Three  pounds  perfectly  lean  mutton.  The  scrag  makes 
good  soup  and  costs  little.  Two  or  three  pounds  of  bones, 
well  pounded,  one  onion,  two  turnips,  two  carrots,  two 
Stalks  of  celery,  a  few  sprigs  of  parsley;  if  you  have  any 
tomatoes  left  from  yesterday,  add  them,  four  tablespoon- 
fuls  of  pearl  or  granulated  tapioca  (not  heaping  spoon- 
fuls), four  quarts  of  water. 

Put  on  the  meat,  cut  in  small  pieces,  with  the  bones,  in 
two  quarts  of  cold  water.  Heat  very  slowly,  and  when  it 
boils  pour  in  two  quarts  of  hot  water  from  the  kettle. 
Chop  the  vegetables;  cover  with  cold  water.  So  soon  as 
they  begin  to  simmer,  throw  off  the  first  water,  replenish- 
ing with  hot,  and  stew  until  they  are  boiled  to  pieces. 
The  meat  should  cook  steadily,  never  fast,  five  hours, 
keeping  the  pot-lid  on  Strain  into  a  great  bowl;  let  it 
Cool  to  u».aw  the  fat  to  the  surface;  skim  and  return  to 


THE  E VERY-DAY  COOK-BOOK.  2$ 

the  fire.  Season  with  pepper  and  salt,  boil  up,  take  off 
the  scum;  add  the  vegetables  with  their  liquor.  Heat 
together  ten  minutes,  strain  again,  and  bring  to  a  slow 
boil  before  the  tapioca  goes  in.  This  should  have  been 
soaked  one  hour  in  cold  water,  then  cooked  in  the  same 
within  another  vessel  of  boiling  water  until  each  grain  is 
clear.  It  is  necessary  to  stir  up  often  from  the  bottom 
while  cooking.  Stir  gradually  into  the  soup  until  the 
tapioca  is  dissolved. 

Send  around  grated  cheese  with  this  soup. 

VEAL  SOUP. 

To  about  three  pounds  of  a  joint  of  veal,  which  must 
be  well  broken  up,  put  four  quarts  of  water  and  set  it 
over  to  boil.  Prepare  one  fourth  pound  of  macaroni  by 
boiling  it  by  itself,  with  sufficient  water  to  cover  it;  add 
a  little  butter  to  the  macaroni  when  it  is  tender,  strain 
the  soup  and  season  to  taste  with  salt  and  pepper,  then 
add  the  macaroni  in  the  water  in  which  it  is  boiled. 
The  addition  of  a  pint  of  rich  milk  or  cream  and  celery 
flavour  is  relished  by  many 

OX-TAIL  SOUP. 

Take  two  ox  tails  and  two  whole  onions,  two  carrots, 
a  small  turnip,  two  tablespoonfuls  of  flour,  and  a  little 
white  pepper,  add  a  gallon  of  water,  let  all  boil  for  two 
hours;  then  take  out  the  tails  and  cut  the  meat  into 
small  pieces,  return  the  bones  to  the  pot,  for  a  short 
time,  boil  for  another  hour,  then  strain  the  soup,  and 
rinse  two  spoonfuls  of  arrowroot  to  add  to  it  with  the 
meat  cut  from  the  bones,  and  let  all  boil  for  a  quarter  of 
an  hour. 

VEGETABLE  SOUP. 

Two  pounds  of  coarse,  lean  beef,  cut  into  strips,  two 
pounds  of  knuckle  of  veal,  chopped  to  pieces,  two  pounds 
of  mutton  bones,  and  the  bones  left  from  your  cold  veal, 


26  THE  E VERY-DAY  COOK-BOOK. 

cracked  to  splinters,  one  pound  of  lean  ham,  four  large 
carrots,  two  turnips,  two  onions,  bunch  of  herbs,  three 
tablespoonfuls  of  butter,  and  two  of  flour,  one  table- 
spoonful  of  sugar,  salt  and  pepper,  seven  quarts  of 
water. 

Put  on  meat,  bones,  herbs  and  water,  and  cook  slowly 
five  hours.  Strain  the  soup,  of  which  there  should  be 
five  quarts.  Season  meat  and  bones,  and  put  into  the 
stock-pot  with  three  quarts  of  the  liquor.  Save  this  for 
days  to  come.  While  the  soup  for  to-day  is  cooling  that 
you  may  take  off  the  fat,  put  the  butter  into  a  frying  pan 
with  the  sliced  carrots,  turnips,  and  onions,  and  fry  to  a 
light  brown.  Now,  add  a  pint  of  the  skimmed  stock,  and 
stew  the  vegetables  tender,  stir  in  the  flour  wet  with 
water,  and  put  all,  with  your  cooled  stock,  over  the  fire 
in  the  soup-kettle.  Season  with  sugar,  cayenne  *and  saltr 
boil  five  minutes,  rub  through  a  colander,  then  a  soup- 
sieve,  heat  almost  to  boiling,  and  serve. 

MACARONI   SOUP. 

To  a  rich  beef  or  other  soup,  in  which  there  is  no  sea- 
soning other  than  pepper  or  salt,  take  half  a  pound  of 
small  pipe  macaroni,  boil  it  in  clear  water  until  it  is 
tender,  then  drain  it  and  cut  it  in  pieces  of  an  inch 
length,  boil  it  for  fifteen  minutes  in  the  soup  and  serve. 

VERMICELLI   SOUP. 

Swell  quarter  of  a  pound  of  vermicelli  Li  a  quart  of 
warm  water,  then  add  it  to  a  good  beef,  veal,  Irmb,  or 
chicken  soup  or  broth  with  quarter  of  a  pound  of  sweet 
butter;  let  the  soup  boil  for  fifteen  minutes  after  it  is 
added. 

CHICKEN  CREAM  SOUP. 

Boil  an  old  fowl,  with  an  onion,  in  four  quarts  of  cold 
water,  until  there  remain  but  two  quarts.  Take  it  out 


THE  EFERY-DAY  COOK-BOO^.  2J 

anct  let  it  get  cold.  Cut  off  the  whole  of  the  breast,  and 
chop  very  fine.  Mix  with  the  pounded  yolks  of  two 
hard-boiled  eggs,  and  rub  through  a  colander.  Cool, 
skim,  and  strain  the  soup  into  a  soup-pot.  Season,  add 
the  chicken-and-egg  mixture,  simmer  ten  minutes,  and 
pour  into  the  tureen.  Then  add  a  small  cup  of  boiling 
milk. 

MOCK-TURTLE  SOUF. 

Clean  and  wash  a  calf's  head,  split  it  in  two,  save  the 
brains,  boil  the  head  until  tender  in  plenty  of  water;  put 
a  slice  of  fat  ham,  a  bunch  of  parsley  cut  small,  a  sprig 
of  thyme,  two  leeks  cut  small,  six  cloves,  a  teaspoonful 
of  pepper,  and  three  ounces  of  butter,  into  a  stew-pan, 
and  fry  them  a  nice  brown;  then  add  the  water  in  which 
the  head  was  boiled,  cut  the  meat  from  the  head  in  neat 
square  pieces,  and  put  them  to  the  soup;  add  a  pint  of 
Madeira  and  one  lemon  sliced  thin,  add  cayenne  pepper 
and  salt  to  taste;  let  it  simmer  gently  for  two  hours, 
then  skim  it  clear  and  serve. 

Make  a  forcemeat  of  the  brains  as  follows:  put  them 
in  a  stew-pan,  pour  hot  water  over,  and  set  it  over  the 
fire  for  a  few  minutes,  I  hen  take  them  up,  chop  them 
small,  with  a  sprig  of  parsley,  a  saltspoonful  of  salt  and 
pepper  each,  a  tablespoonful  of  wheat  flour,  the  same  of 
butter,  and  one  well-beaten  egg;  make  it  in  small  balls, 
and  drop  them  in  the  soup  fifteen  minutes  before  it  is 
taken  from  the  fire;  in  making  the  balls,  a  little  more 
flour  may  be  necessary.  Egg-balls  may  also  be  added. 

HARD  PEA  SOUP. 

Many  persons  keep  the  bones  of  their  roasts  in  order 
to  convert  them  into  stock  for  pea  soup,  which  is,  to  my 
taste,  one  of  the  most  relishable  of  all  soups,  and  a  fam- 
ous dish  for  cold  weather,  with  this  advantage  in  its 
tavor,  that  it  may  be  /nade  from  almost  anything. 


?8  THE  E VERY-DAY  COOK-BOOK. 

Capital  stock  for  pea  soup  can  be  made  from  a  knuckle 
of  ham  or  from  a  piece  of  pickled  pork.  Supposing  that 
some  such  stock  is  at  hand  to  the  extent  of  about  two 
u-J3rts,  procure,  say,  two  pounds  of  split  peas,  wash  them 
wrll,  and  then  soak  them  for  a  night  in  water  to  which 
a  v^ry  little  piece  of  soda  has  been  added  (the  floating 
peas  shruld  be  all  thro\vn  away),  strain  out  the  peas  and 
place  tl'em  in  the  stock,  adding  a  head  of  celery,  a  cut- 
down  carrot,  and  a  large  onion  or  two,  and  season  with 
a  pinch  of  curry  powder,  or  half  an  eggspoonful  of 
cayenne  pepper.  Boil  with  a  lid  on  the  pot  till  all  is 
soft,  skimming  off  the  scum  occasionally,  and  then  care- 
fully strain  into  a  well-warmed  tureen,  beating  the  pulp 
through  the  strainer  with  a  spoon.  Serve  as  hot  as 
possible,  placing  a  breakfastcupful  of  crumbled  toast 
(breao)  into  the  tureen  before  the  soup  is  dished.  Much 
of  th<*  success  in  preparing  this  soup  lies  in  the  "  strain- 
ing," which  ought  to  be  carefully  attended  to.  A  wire 
skv.  is  best;  but  an  active  housewife  must  never  stick. 
If  Vie  has  not  a  sieve  made  for  the  purpose,  she  can  fold 
a  '^iece  of  net  two  or  three  times,  and  use  that.  When  a 
knuckle  of  ham  has  been  used  to  make  the  stock  it 
should  form  a  part  of  the  dinner,  with  potatoes;  or  it 
Tnay  be  used  as  a  breakfast  or  supper  relish. 

GREEN  PEA  SOUP. 

Wasn  a  small  quarter  of  lamb  in  cold  water,  and  put 
it  into  a  soup-pot  with  six  quarts  of  cold  water;  add  to 
it  two  tablespoonfuls  of  salt,  and  set  it  over  a  moderate 
fire — let  it  boil  gently  for  two  hours,  then  skim  it  clear; 
add  a  quart  of  sheHed  peas,  and  a  teaspoonful  of  pepper; 
cover  it,  and  let  it  boil  for  half  an  hour,  then  having 
scraped  the  skins  from  a  quart  of  small  young  potatoes, 
add  them  to  the  soup;  cover  the  pot,  and  let  it  boil  for 
half  an  hour  longer;  work  quarter  of  a  pound  of  butter, 
and  a  dessert  spoonful  of  flour  together,  and  add  them 


THE  EVERY-DAY  COOK-BOOK.  2$ 

to  the  soup  ten  or  twelve  minutes  before  taking  it  off 
the  fire. 

Serve  the  meat  on  a  dish  with  parsley  sauce  over,  and 
the  soup  in  a  tureen. 

POTATO  SOUP. 

Potato  soup  is  suitable  for  a  cold  day.  Make  it  in 
the  following  manner:  Get  as  many  beef  or  ham  bones 
as  you  can,  and  smash  them  into  fragments.  Add  a  lit- 
tle bit  of  lean  ham  to  give  flavor.  Boil  the  bone  and 
ham  for  two  hours  and  a  half  at  least.  The  bone  of  a 
roast  beef  is  excellent.  Strain  off  the  liquor  carefully, 
empty  out  the  bones  and  debris  of  the  ham,  restore  the 
liquor  to  the  pot,  and  place  again  on  the  fire.  Having 
selected,  washed,  and  pared  some  nice  potatoes,  cut 
them  into  small  pieces,  and  boil  them  in  the  stock  till 
they  melt  away.  An  onion  or  two  may  also  be  boiled 
among  the  bones  to  help  the  flavor.  I  do  not  like  thick 
potato  soup,  and  I  usually  strain  it  through  a  hair  sieve, 
after  doing  so  placing  it  again  on  the  fire,  seasoning  it 
with  pepper  and  salt  to  taste.  A  stick  of  celery  boiled 
with  the  bones  is  an  improvement.  Make  only  the 
quantity  required  for  the  day,  as  potato  soup  is  best 
when  it  is  newly  made. 

TOMATO  SOUP. 

Tomato  soup  is  a  much  relished  American  dish,  and 
is  prepared  as  follows:  Steam,  or  rather  stew  slowly,  a 
mess  of  turnips,  carrots,  and  onions,  also  a  stock  of 
celery,  with  half  a  pound  of  lean  ham  and  a  little  bit  of 
fresh  butter  over  a  slow  fire  for  an  hour  or  so.  Then 
add  two  quarts  of  diluted  stock  or  of  other  liquor  in 
which  meat  has  been  boiled,  as  also  eight  or  ten  ripe 
tomatoes.  Stew  the  whole  for  an  hour  and  a  half,  then 
pass  through  the  sieve  into  the  pan  again;  add  a  little 
pepper  and  salt,  boil  for  ten  minutes  and  serve  hot 


3o  THE  E VERY-DAY  COOK-BOOK. 

TO  FRY  OR  BROIL  FISH  PROPERLY. 

After  the  fish  is  well  cleansed,  lay  it  on  a  folded  towel  and 
dry  out  all  the  water.  When  well  wiped  and  dry,  roll  it  in 
wheat  flour,  rolled  crackers,  grated  stale  bread,  or  Indian 
meal,  whichever  may  be  preferred ;  wheat  flour  will  gener- 
ally be  liked. 

Have  a  thick-bottomed  frying-pan  or  spider,  with  plenty 
of  sweet  lard  salted ;  (a  tablespoonful  of  salt  to  each  pound 
of  lard),  for  fresh  fish  which  have  not  been  previously  salted  ; 
let  it  become  boiling  hot,  then  lay  the  fish  in  and  let  it  fry 
gently,  until  one  side  is  a  fine  delicate  brown,  then  turn  the 
other  ;  when  both  are  done,  take  it  up  carefully  and  serve 
quickly,  or  keep  it  covered  with  a  tin  cover,  and  set  the  dish 
where  it  will  keep  hot. 

BAKED  BLACK  BASS. 

Eight  good-sized  onions  chopped  fine  ;  half  that  quantity 
of  bread-crumbs  ;  butter  size  of  hen's  egg ;  plenty  of  pepper 
and  salt,  mix  thoroughly  with  anchovy  sauce  until  quite  red. 
Stuff  your  fish  with  this  compound  and  pour  the  rest  over  it, 
previously  sprinkling  it  with  a  little  red  pepper.  Shad, 
pickerel,  and  trout  are  good  the  same  way.  Tomatoes  can 
be  used  instead  of  anchovies,  and  are  more  economical.  If 
using  them  take  pork  in  place  of  butter  and  chop  fine. 

BROILED  MACKEREL. 

Pepper  and  salt  to  taste,  a  small  quantity  of  oil.  Mack- 
erel should  never  be  washed  when  intended  to  be  broiled  but 
merely  wiped  very  clean  and  dry,  after  taking  out  the  gills 
and  inside.  Open  the  back,  and  put  in  a  little  pepper,  salt, 
and  oil ;  broil  it  over  a  clear  fire>  turn  it  over  on  both  sides, 
and  also  on  the  back.  When  sufficiently  cooked,  the  flesh 
**Ki  be  detached  from  the  bone,  which  will  •  be  in,  about  ten 


THE  £  VER  Y-DAY  COOK-BOOK.  3 1 

GAME  SOUP. 

Two  grouse  or  partridges,  or,  if  you  have  neither,  use  a 
pair  of  rabbits ;  half  a  pound  of  lean  ham  ;  two  medium* 
sized  onions  ;  one  pound  of  lean  beef ;  fried  bread  ;  butter 
for  frying ;  pepper,  salt,  and  two  stalks  of  white  celery  cut 
into  inch  lengths  ;  three  quarts  of  water. 

Joint  your  game  neatly  ;  cut  the  ham  and  onions  into 
small  pieces,  and  fry  all  in  butter  to  a  light  brown.  Put  into 
a  soup-pot  with  the  beef,  cut  into  strips,  and  a  little  pepper. 
Pour  on  the  water;  heat  slowly,  and  stew  gently  two  hours. 
Take  out  the  pieces  of  bird,  and  cover  in  a  bowl ;  cook  the 
soup  an  hour  longer  ;  strain  ;  cool  ;  drop  in  the  celery, 
and  simmer  ten  minutes.  Pour  upon  fried  bread  in  the 
tureen. 

CELERY  SOUP. 

Celery  soup  may  be  made  with  white  stock.  Cut  down  the 
white  of  half  a  dozen  heads  of  celery  into  little  pieces  and 
boil  it  in  four  pints  of  white  stock,  with  a  quarter  of  a  pound 
of  lean  ham  and  two  ounces  of  butter.  Simmer  gently  for  a 
full  hour,  then  drain  through  a  sieve,  return  the  liquor  to  pan 
and  stir  in  a  few  spoonfuls  of  cream  with  great  care.  Serve 
with  toasted  bread,  and,  if  liked,  thicken  with  a  little  flour. 
Season  to  taste. 

OYSTER  SOUP. 

Two  quarts  of  oysters,  one  quart  of  milk,  two  tablespoon- 
fuls  of  butter,  one  teacupful  hot  water ;  pepper,  salt. 

Strain  all  the  liquor  from  the  oysters ;  add  the  water  and 
heat.  When  near  the  boil,  add  the  seasoning,  then  the 
oysters.  Cook  about  five  minutes  from  the  time  they  begin 
to  simmer,  until  they  "  ruffle."  Stir  in  the  butter,  cook  one 
minute  and  pour  into  the  tureen.  Stir  in  the  boi'ing  milk, 
and  send  to  table. 


THE  EVERY-DAY  COOK-BOOK. 


LOBSTER  SOUP. 

Procure  a  large  hen  fish,  boiled,  and  with  all  its  coral,  if 
possible.  Cut  away  from  it  all  the  meat  in  neat  little  pieces  ; 
beat  up  the  fins  and  minor  claws  in  a  mortar,  then  stew  the 
results  in  a  stew-pan,  slowly,  along  with  a  little  white  stock  ; 
season  this  with  a  bunch  of  sweet  herbs  ;  a  small  onion,  a 
little  bit  of  celery,  and  a  carrot  may  be  placed  in  the  stock, 
as  also  the  toasted  crust  of  a  French  roll.  Season  to  taste 
with  salt  and  a  little  cayenne.  Simmer  the  whole  for  about 
an  hour ;  then  strain  and  return  the  liquor  to  the  saucepan, 
place  in  it  the  pieces  of  lobster,  and  having  beat  up  the 
coral  in  a  little  flour  and  gravy,  stir  it  in.  Let  the  soup  re- 
main on  the  fire  for  a  few  minutes  without  boiling  and  serve 
hot.  A  small  strip  of  the  rind  of  a  lemon  may  be  boiled  in 
the  stock,  and  a  little  nutmeg  may  be  added  to  the  season- 
ing. This  is  a  troublesome  soup  to  prepare,  but  there  aie 
many  who  like  it  when  it  is  well  made. 


EGG  BALLS  FOR  SOUP. 

Boil  four  eggs ;  put  into  cold  water ;  mash  yolks  with 
yolk  of  one  raw  egg,  and  one  teaspoonful  of  flour,  pep- 
per, salt  and  parsley  ;  make  into  balls  and  boil  two  min- 
utes. 

NOODLES  FOR  SOUP. 

Rub  into  two  eggs  as  much  sifted  flour  as  they  will 
absorb  ;  then  roll  out  until  thin  as  a  wafer ;  dust  over  a  little 
flour,  and  then  roll  over  and  over  into  a  roll,  cut  off  thin 
slices  from  the  edge  of  the  roll  and  shake  out  into  long 
strips ;  put  them  into  the  soup  lightly  and  boil  for  ten 
minutes  ;  salt  should  be  added  while  mixing  with  the  flour — • 
about  a  saltspoonful. 


THE  E VER  Y-DA  Y  COOK-BOOK.  33 


IRISH  STEW.—  STOVED  POTATOES. 

These  form  excellent  and  nutritious  dishes.  The  former 
dish  can  be  made  from  a  portion  of  the  back  ribs  or  neck 
of  mutton,  the  fleshy  part  of  which  must  be  cut  into  cutlets. 
Flatten  these  pieces  of  meat  with  a  roller,  and  dip  them  in  a 
composition  of  pepper,  salt,  and  flour.  Peel  potatoes  and 
slice  them  to  the  extent  of  two  pounds  of  potatoes  for  every 
pound  of  meat.  An  onion  or  two  sliced  into  small  bits  will 
be  required.  Before  building  the  materials  into  a  goblet, 
melt  a  little  suet  or  dripping  in  it,  then  commence  by  lay- 
ing in  the  pot  a  layer  of  potatoes,  which  dust  well  with  pep- 
per and  salt,  then  c  layer  of  the  meat  sprinkled  with  the 
chopped  onions,  and  <o  on  till  the  goblet  is  pretty  full.  Fill 
in  about  a  breakfast-cupful  of  gravy,  if  there  be  any  in  the 
house  ;  if  not,  water  will  do.  Finish  off  with  a  treble  row  of 
potatoes  on  the  top.  Let  the  mess  stew  slowly  for  about 
three  hours,  taking  great  care  to  keep  the  lid  so  tight  that 
none  of  the  virtue  can  escape — letting  away  the  steam  is  just 
letting  away  the  flavor.  Shake  the  pot  occasionally  with 
some  force,  to  prevent  burning.  Some  cooks,  in  prepar- 
ing this  dish,  boil  the  potatoes  for  some  time,  and  then  pour 
and  dry  them  well ;  others  add  «a  portion  of  kidney  to  the 
stew  ;  while  extravagant  people  throw  in  a  few  oysters,  a 
slice  or  two  of  lean  ham,  or  a  ham  shank.  Irish  stew 
should  be  served  as  hot  as  possible.  It  is  a  savory  and  inex- 
pensive dish  for  cold  weather. — Staved  potatoes  are  prepared 
much  in  the  same  way.  Cut  down  what  of  the  Sunday's 
roast  is  left,  and  proceed  with  it  just  as  you  would  with  the 
neck  of  mutton.  Some  cooks  would  stew  the  bones  of  the 
roast,  in  order  to  make  a  gravy  in  which  to  stove  the  meat 
and  potatoes,  but  the  bones  will  make  excellent  potato  soup. 
Irish  stew  is  an  excellent  dish  for  skaters  and  curlers.  It  is 
sometimes  known  as  "  hot  pot." 


34  THE  E  VERY-DAY  COOK-BOOK. 

TO  GET  UP  A  SOUP  IN  HASTE. 

Chop  some  cold  cooked  meat  fine,  and  put  a  pint  into  a 
stew-pan  with  some  gravy,  season  with  pepper  and  salt 
and  a  little  butter  if  the  gravy  is  not  rich,  add  a  little  flour 
moistened  with  cold  water,  and  three  pints  boiling  water, 
boiled  moderately  half  an  hour.  Strain  over  some  rice  or 
nicely  toasted  bread,  and  serve.  Uncooked  meat  may  be] 
used  by  using  one  quart  of  cold  water  to  a  pound  of 
chopped  meat,  and  letting  it  stand  half  before  boiling. 
Celery  root  may  be  grated  in  as  seasoning,  or  a  bunch  of 
parsley  thrown  in. 

TO  COLOR  SOUPS. 

A  fine  amber  color  is  obtained  by  adding  finely-grated 
carrot  to  the  clear  stock  when  it  is  quite  free  from  scum. 

Red  is  obtained  by  using  red  skinned  tomatoes  from  which 
the  skin  and  seeds  have  been  strained  out. 

Only  white  vegetables  should  be  used  in  white  soups,  as 
chicken. 

Spinach  leaves,  pounded  in  a  mortar,  and  the  juice  ex- 
pressed and  added  to  the  soups,  will  give  a  green  color. 

Black  beans  make  an  excellent  brown  soup.  The  same 
color  can  be  gotten  by  adding  burnt  sugar  or  browned  flour 
to  clear  stock. 


FISH. 

Fish  are  good,  when  the  gills  are  red,  eyes  are  full,  and 
the  body  of  the  fish  is  firm  and  stiff.  After  washing  them 
well,  they  should  be  allowed  to  remain  for  a  short  time  in 
salt  water  sufficient  to  cover  them  ;  before  cooking,  wipe 
them  dry,  dredge  lightly  with  flour,  and  season  with 
salt  and  pepper.  Salmon-trout  and  other  small  fish 


THE  EVERY-DAY  COOK-BOOK, 


35 


are  usually  fried  or  broiled  ;  all  large  fish  should  be  put  in 
a  cloth,  tied  closely  with  twine,  and  placed  in  cold  water, 
when  they  may  be  put  over  the  fire  to  boil.  When  fish  are 
baked,  prepare  the  fish  the  same  as  for  boiling,  and  put  in 
the  oven  on  a  wire  gridiron,  over  a  dripping-pan. 

BOILED  SALMON. 

The  middle  slice  of  salmon  is  the  best.  Sew  up  neatly 
in  a  mosquito-net  bag,  and  boil  a  quarter  of  an  hour  to  the 
pound  in  hot,  salted  water.  When  done,  unwrap  with  care, 
and  lay  upon  a  hot  dish,  taking  care  not  to  break  it. 
Have  ready  a  large  cupful  of  drawn  butter,  very  rich,  in 
which  has  been  stirred  a  tablespoonful  of  minced  parsley 
and  the  juice  of  a  lemon.  Pour  half  upon  the  salmon, 
and  serve  the  rest  in  a  boat.  Garnish  with  parsley  and 
sliced  eggs. 

Here  is  a  recipe  for  a  nice  pickle  for  cold  salmon  made  out 
of  the  liquor  in  which  the  fish  has  been  boiled,  of  which 
take  as  much  as  you  wish,  say  three  breakfast-cupfuls,  to 
which  add  vinegar  to  taste  (perhaps  a  teacupful  will  be 
enough),  a  good  pinch  of  pepper,  a  dessert-spoonful  of  salt. 
Boil  for  a  few  minutes  with  a  sprig  or  two  of  parsley  and  a 
little  thyme.  After  it  has  become  quite  cold,  pour  it  over  the 
fish. 

BROILED  SALMON. 

Cut  some  slices  about  an  inch  thick,  and  broil  them  over 
a  gentle,  bright  fire  of  coals,  for  ten  or  twelve  minutes. 
When  both  sides  are  done,  take  them  on  to  a  hot  dish ; 
butter  each  slice  well  with  sweet  butter  ;  strew  over  each  a 
very  little  salt  and  pepper  to  taste,  and  serve. 

BAKED  SALMON. 

Clean  the  fish,  rinse  it,  and  wipe  it  dry ;  rub  it  well 
outside  and  in,  with  a  mixture  of  pepper  and  salt,  and 


36  THE  E VERY-DAY  COOK-BOOK. 

fill  it  with  a  stuffing  made  of  slices  of  bread,  buttered 
freely  and  moistened  with  hot  milk  or  water  (add  sage  or 
thyme  to  the  seasoning  if  liked)  ;  tie  a  thread  around  the 
fish,  so  as  to  keep  the  stuffing  in  (take  off  the  thread 
before  serving)  ;  lay  muffin-rings,  or  a  trivet  in  a  dripping- 
pan,  lay  bits  of  butter  over  the  fish,  dredge  flour  over,  and 
put  it  on  the  rings ;  put  a  pint  of  hot  water  in  the  pan,  to 
baste  with  ;  bake  one  hour  if  a  large  fish,  in  a  quick  oven  ; 
baste  frequently.  When  the  fish  is  'taken  up,  having  cut  a 
lemon  in  very  thin  slices,  put  them  in  the  pan,  and  let  them 
fry  a  little  ;  then  dredge  in  a  teaspoonful  of  wheat  flour  ;  add 
a  small  bit  of  butter  ;  stir  it  about,  and  let  it  brown  without 
burning  for  a  little  while  then  add  half  a  teacup  or  more  of 
boiling  water,  stir  it  smooth,  take  the  slices  of  lemon  into 
the  gravy  boat,  and  strain  the  gravy  over.  Serve  with 
boiled  potatoes.  The  lemon  may  be  omitted  if  preferred, 
although  generally  it  will  be  liked. 

SALMON-TROUT. 
Dressed  the  same  as  salmon. 

SPICED  SALMON  (PICKLED). 

Boil  a  salmon,  and  after  wiping  it  dry,  set  it  to  cool ;  take 
of  the  water  in  which  it  was  boiled,  and  good  vinegar  each 
equal  parts,  enough  to  cover  it ;  add  to  it  one  dozen  cloves, 
as  many  small  blades  of  mace,  or  sliced  nutmeg,  one  tea- 
spoonful  of  whole  pepper,  and  the  same  of  alspice  ;  make  it 
boiling  hot,  skim  it  clear,  add  a  small  bit  of  butter  (the  size 
of  a  small  egg),  and  pour  it  over  the  fish  ;  set  it  in  a  cool 
place.  When  cold,  it  is  fit  for  use,  and. will  keep  for  a  long 
time,  covered  close,  in  a  cool  place.  Serve  instead  of  pickled 
oysters  for  supper. 

A  fresh  cod  is  very  nice,  done  in  the  same  manner ;  as  is 
also  a  striped  sea  bass. 


SALMON  AND  CAPER  SAUCE. 

Two  slices  of  salmon,  one  quarter  pound  butter,  one 
half  teaspoonful  of  chopped  parsley,  one  shalot;  salt, 
pepper,  and  grated  nutmeg  to  taste. 

Mode :  Lay  the  salmon  in  a  baking-dish,  place  pieces 
of  butter  over  it,  and  add  the  other  ingredients,  rubbing 
a  little  of  the  seasoning  into  the  fish;  baste  it  frequently; 
when  done,  take  it  out  and  drain  for  a  minute  or  two; 
lay  it  in  a  dish,  pour  caper  sauce  over  it,  and  serve 
Salmon  dressed  in  this  way,  with  tomato  sauce,  is  very 
delicious. 

SALMON  CUTLETS. 

Cut  the  slices  one  inch  thick,  and  season  them  with 
pepper  and  salt;  butter  a  sheet  of  white  paper,  lay  each 
slice  on  a  separate  piece,  with  their  ends  twisted;  broil 
gently  over  a  clear  fire,  and  serve  with  anchovy  or  capei 
sauce.  When  higher  seasoning  is  required,  add  a  fevs 
chopped  herbs  and  a  little  spice. 

DRIED  OR  SMOKED  SALMON. 

Cut  the  fish  down  the  back,  take  out  the  entrails,  and 
roe,  scale  it,  and  rub  the  outside  and  in  with  common 
salt,  and  hang  it  to  drain  for  twenty-four  hours. 

Pound  three  ounces  of  saltpetre,-  two  ounces  of  coarse 
salt,  and  two  of  coarse  brown  sugar;  mix  these  well  to- 
gether, and  rub  the  salmon  over  every  part  with  it;  then 
lay  it  on  a  large  dish  for  two  days;  then  rub  it  over  with 
common  salt,  and  in  twenty-four  hours  it  will  be  fit  to 
dry.  Wipe  it  well,  stretch  it  open  with  two  sticks,  and 
hang  it  in  a  chimney,  with  a  smothered  wood-fire,  or  in 
a  smoke-house,  or  in  a  dry,  cool  place. 

Shad  done  in  this  manner  are  very  fine. 


38  THE  E VERY-DAY  COOK-BOOK. 

BOILED  COD. 

Lay  the  fish  in  cold  water,  a  little  salt,  for  half  an  hour. 
Wipe  dry,  and  sew  up  in  a  linen  cloth,  coarse  and  clean, 
fitted  to  the  shape  of  the  piece  of  cod.  Have  but  one  fold 
over  each  part.  Lay  in  the  fish-kettle,  cover  with  boiling 
water,  salted  at  discretion.  Allow  nearly  an  hour  for  a  piece 
weighing  four  pounds. 

COD  PIE. 

Any  remains  of  cold  cod,  twelve  oysters,  sufficient  melted 
butter  to  moisten  it ;  mashed  potatoes  enough  to  fill  up  the 
dish. 

Mode :  Flake  the  fish  from  the  bone,  and  carefully  take 
away  all  the  skin.  Lay  it  in  a  pie-dish,  pour  over  the  melted 
butter  and  oysters  (or  oyster  sauce,  if  there  is  any  left),  and 
cover  with  mashed  potatoes.  Bake  for  half  an  hour,  and 
send  to  table  of  a  nice  brown  color. 

DRIED  CODFISH. 

This  should  always  be  laid  in  soak  at  least  one  night  be- 
fore it  is  wanted  ;  then  take  off  the  skin  and  put  it  in  plenty 
of  cold  water ;  boil  it  gently  (skimming  it  meanwhile)  for 
one  hour,  or  tie  it  in  a  cloth  and  boil  it. 

Serve  with  egg  sauce ;  garnish  with  hard-boiled  eggs  cut 
in  slices,  and  sprigs  of  parsley.  Serve  plain  boiled  or 
mashed  potatoes  with  it. 

STEWED  SALT  COD. 

Scald  some  soaked  cod  by  putting  it  over  the  fire  in  boil- 
ing water  for  ten  minutes  ;  then  scrape  it  white,  pick  it  in 
flakes,  and  put  it  in  a  stew-pan,  with  a  tablespoonful  of 
butter  worked  into  the  same  of  flour,  and  as  much  milk  as 
will  moisten  it ;  let  it  stew  gently  for  ten  minutes ;  add 


THE  EVERY-DAY  COOK-BOOK. 


39 


pepper  to  taste,  and  serve  hot ;  put  it  in  a  deep  dish,  slice 
hard-boiled  eggs  over,  and  sprigs  of  parsley  around  the 
edge. 

This  is  a  nice  relish  for  breakfast,  with  coffee  and  tea,  and 
rolls  or  toast. 

CODFISH  CAKES. 

First  boil  soaked  cod,  then  chop  it  fine,  put  to  it  an  equal 
quantity  of  potatoes  boiled  and  mashed  ;  moisten  it  with 
beaten  eggs  or  milk,  and  a  bit  of  butter  and  a  little  pepper  ; 
form  it  in  small,  round  cakes,  rather  more  that  half  an  inch 
thick ;  flour  the  outside,  and  fry  in  hot  lard  or  beef  drippings 
until  they  are  a  delicate  brown;  like  fish,  these  must  be 
fried  gently,  the  lard  being  boiling  hot  when  they  are  put 
in  ;  when  one  side  is  done  turn  the  other.  Serve  for  break- 
fast. 

BOILED  BASS. 

Put  enough  water  in  the  pot  for  the  fish  to  swim  in,  easily. 
Add  half  a  cup  of  vinegar,  a  teaspoonful  of  salt,  an  onion,  a 
dozen  black  peppers,  and  a  blade  of  mace.  Sew  up  the  fish 
in  a  piece  of  clean  net,  fitted  to  its  shape.  Heat  slowly  for 
the  first  half  hour,  then  boil  eight  minutes,  at  least,  to  the 
pound,  quite  fast.  Unwrap,  and  pour  over  it  a  cup  of  drawn 
butter,  based  upon  the  liquor  in  which  the  fish  was  boiled, 
with  the  juice  of  half  a  lemon  stirred  into  it.  Garnish  with 
sliced  lemon. 

PRIED  BASS. 

Clean,  wipe  dry,  inside  and  out,  dredge  with  flour,  and 
season  with  salt.  Fry  in  hot  butfer,  beef-dripping,  or  sweet 
lard.  Half  butter,  half  lard  is  a  good  mixture  for  frying  fish. 
The  moment  the  fish  are  done  to  a  good  brown,  take  them 
from  the  fat  and  drain  in  a  hot  colander.  Garnish  with  pars- 
ley. 


40  THE  E  VER  Y-DA  Y  COOK-BOOK. 

TO  PRY  OR  BROIL  FISH  PROPERLY, 

After  the  fish  is  well  cleansed,  lay  it  on  a  folded  towel  and 
dry  out  all  the  water.  When  well  wiped  and  dry,  roll  it  in 
wheat  flour,  rolled  crackers,  grated  stale  bread,  or  Indian 
meal,  whichever  may  be  preferred ;  wheat  flour  will  gener- 
ally be  liked. 

Have  a  thick-bottomed  frying-pan  or  spider,  with  plenty 
of  sweet  lard  salted  ;  (a  tablespoonful  of  salt  to  each  pound: 
of  lard),  for  fresh  fish  which  have  not  been  previously  salted  : 
let  it  become  boiling  hot,  then  lay  the  fish  in  and  let  it  fry 
gently,  until  one  side  is  a  fine  delicate  brown,  then  turn  the 
other;  when  both  are  done,  take  it  up  carefully  and  serve 
quickly,  or  keep  it  covered  with  a  tin  cover,  and  set  the  dish 
where  it  will  keep  hot. 

BAKED  BLACK  BASS, 

Eight  good-sized  onions  chopped  fine  ;  half  that  quantity 
of  bread-crumbs  ;  butter  size  of  hen's  egg  ;  plenty  of  pepper 
and  salt,  mix  thoroughly  with  anchovy  sauce  until  quite  red. 
Stuff  your  fish  with  this  compound  and  pour  the  rest  over  it, 
previously  sprinkling  it  with  a  little  red  pepper.  Shad, 
pickerel,  and  trout  are  good  the  same  way.  Tomatoes  can 
be  used  instead  of  anchovies,  and  are  more  economical.  If 
using  them  take  pork  in  place  of  butter  and  chop  fine. 

BROILED  MACKEREL. 

Pepper  and  salt  to  taste,  a  small  quantity  of  oil.  Mack- 
erel should  never  be  washed  when  intended  to  be  broiled  but 
merely  wiped  very  clean  'and  dry,  after  taking  out  the  gills 
and  inside.  Open  the  back,  and  put  in  a  little  pepper,  salt, 
and  oil  ;  broil  it  over  a  clear  fire,  turn  it  over  on  both  sides, 
and  also  on  the  back.  When  sufficiently  cooked,  the  flesh 
can  be  detached  from  the  bone,  which  will  be  in  about  ten 


THE  E  VER Y-DA  Y  COOK-BOOK.  4I 

minutes  for  a  small  mackerel.  Chop  a  little  parsley,  work  it 
up  in  the  butter,  with  pepper  and  salt  to  taste,  and  a  squeeze 
of  lemon-juice,  and  put  it  in  the  back.  Serve  before  the 
butter  is  quite  melted. 

Mode:  Scale  and  clean  the  pike,  and  fasten  the  tail  in  its 
mouth  by  means  of  a  skewer.  Lay  it  in  cold  water,  and 
when  it  boils,  throw  in  the  salt  and  vinegar.  The  time 
for  boiling  depends,  of  course,  on  the  size  of  the  fish  ;  but  a 
middling-sized  pike  will  take  about  half  an  hour.  Serve 
with  Dutch  or  anchovy  sauce,  and  plain  melted  butter. 

Mackerel  baked  will  be  found  palatable.  Clean  and  trim 
the  fish  nicely,  say  four  large  ones,  or  half  a  dozen  small 
ones,  bone  them  and  lay  neatly  in  a  baking  dish,  or  a  bed  of 
potato  chips  well  dusted  with  a  mixture  of  pepper  and  salt  ; 
on  the  potatoes,  place  a  few  pieces  of  butter.  Dust  the  fish 
separately  with  pepper  and  salt,  and  sprinkle  slightly  with  a 
diluted  mixture  of  anchovy  sauce  and  catsup.  Bake  three 
quarters  of  an  hour. 

SALT  MACKEREL  WITH  CREAM  SAUCE. 

Soak  overnight  in  lukewarm  water,  changing  this  in  the 
morning  for  ice-cold.  Rub  all  the  salt  off,  and  wipe  dry. 
Grease  your  gridiron  with  butter,  and  rub  the  fish  on  both 
sides  with  the  same,  melted.  Then  broil  quickly  over  a  clear 
fire,  turning  with  a  cake-turner  so  as  not  to  break  it. 
Lay  upon  a  hot  water  dish,  and  cover  until  the  sauce  is 
ready. 

Heat  a  small  cup  of  milk  to  scalding.  Stir  into  it  a 
teaspoonful  of  corn-starch  wet  up  with  a  little  water. 
When  this  thickens,  add  two  tablespoonfuls  of  butter,  pep- 
per, salt,  and  chopped  parsley.  Beat  an  egg  light,  pour 
the  sauce  gradually  over  it,  put  the  mixture  again  over 
the  fire,  and  stir  one  minute,  not  more.  Pour  upon  the 
fish,  and  let  all  stand,  covered,  over  the  hot  water  in  the 


42  THE  £  VER  Y-DA  Y  COOK-BOOK. 

chafing-dish.     Put  fresh  boiling  water  under  the  dish  before 
sending  to  table. 

BOILED  EELS. 

Four  small  eels,  sufficient  water  to  cover  them ;  a  large 
bunch  of  parsley. 

Choose  small  eels  for  boiling  ;  put  them  in  a  stewpan  with 
the  parsley,  and  just  sufficient  water  to  cover  them ;  simmer 
till  tender.  Take  them  out,  pour  a  little  parsley  and  butter 
over  them,  and  serve  some  in  a  tureen. 

FRICASEED  EELS. 

After  skinning,  clearing,  and  cutting  five  or  six  eels  in 
pieces  of  two  inches  in  length,  boil  them  in  water  nearly 
to  cover  them,  until  tender ;  then  add  a  good-sized  bit  of 
butter,  with  a  teaspoonful  of  wheat  flour  or  rolled  cracker, 
worked  into  it,  and  a  little  scalded  and  chopped  parsley ; 
add  salt  and  pepper  to  taste,  and  a  wine-glass  of  vin- 
egar if  liked  ;  let  them  simmer  for  ten  minutes  and  serve 
hot. 

FRIED  EELS. 

After  cleaning  the  eels  well,  cut  them  in  pieces  two  inches 
long;  wash  them  and  wipe  them  dry  ;  roll  them  in  wheat  flour 
or  rolled  cracker,  and  fry  as  directed  for  other  fish,  in  hot 
lard  or  beef  dripping,  salted.  They  should  be  browned  all 
over  and  thoroughly  done. 

Eels  may  be  prepared  in  the  same  manner  and  broiled. 

COLLARED  EELS. 

One  large  eel ;  pepper  and  salt  to  taste  ;  two  blades  cl 
mace,  two  cloves,  a  little  allspice  very  finely  pounded,  six 
leaves  of  sage,  and  a  small  bunch  of  herbs  minced  very 
small. 

Mode:  Bone  the  eel  and  skin  it;  split  it,  and  sprinkla 
it  over  with  the  ingredients,  taking  care  that  the  spices 


THE  E  YER  Y-DA  Y  COOK-BOOK.  43 

are  very  finely  pounded,  and  the  herbs  chopped  very 
small.  Roll  it  up  and  bind  with  a  broad  piece  of  tape, 
and  boil  it  in  water,  mixed  with  a  little  salt  and  vinegar 
till  tender.  It  may  either  be  served  whole  or  cut  in 
slices ;  and  when  cold,  the  eel  should  be  kept  in  the  li- 
quor it  was  boiled  in,  but  with  a  little  more  vinegar  put 
to  it. 

FRIED  TROUT. 

They  must,  of  course,  be  nicely  cleaned  and  trimmed 
all  round,  but  do  not  cut  off  their  heads.  Dredge  them 
well  with  flour,  and  fry  in  a  pan  of  boiling  hot  fat  or  oil. 
Turn  them  from  side  to  side  till  they  are  nicely  browned, 
and  quite  ready.  Drain  off  all  the  fat  before  sending  the 
fish  to  table ;  garnish  with  a  few  sprigs  of  parsley,  and  pro- 
vide plain  melted  butter.  If  preferred,  the  trout  can  be 
Jarded  with  beaten  egg,  and  be  then  dipped  in  bread- 
crumb. The  frying  will  occupy  from  five  to  eight  minutes, 
according  to  size.  Very  large  trout  can  be  cut  in  pieces. 

TROUT  IN  JELLY  (or  other  fish). 

This  is  a  beautiful  supper  dish,  and  may  be  arranged  as 
follows :  Turn  the  fish  into  rings,  with  tail  in  mouth.  Pre- 
pare a  seasoned  water  in  which  to  boil  the  trout ;  the  water 
should  have  a  little  vinegar  and  salt  in  it,  and  may  be 
flavored  with  a  shallot  or  a  clove  of  garlic.  When  the  water 
is  cold,  place  the  trout  in,  and  boil  them  very  gently,  so  as 
not  hash  or  break  them.  When  done,  lift  out  and  drain. 
Baste  with  fish  jelly,  for  which  a  recipe  is  given  elsewhere, 
coat  after  coat,  as  each  coat  hardens,  Arrange  neatly,  and 
serve. 

BOILED  TROUT. 

Let  the  water  be  thoroughly  a-boil  before  you  put  in 
the  fish.  See  that  it  is  salt,  and  that  a  dash  of  vinegar 


44  THE  E  VER  Y-&A  1 '  COOK-BOOK. 

has  been  put  in  it.  Remove  all  scum  as  it  rises,  and  boil 
the  fish  till  their  eyes  protrude.  Lift  them  without  breaking, 
drain  off  the  liquor,  and  serve  on  a  napkin  if  you  like.  To 
be  eaten  with  a  sauce  according  to  taste,  that  is,  it  can  be 
made  of  either  anchovies  or  shrimps. 


BROILED  TROUT. 

Clean  and  split  them  open,  season  with  a  little  salt  and 
cayenne  ;  dip  in  whipped  egg,  dredge  with  flour,  and  bran- 
der  over  a  clear  fire.  Serve  with  sauce. 


BAKED  HADDOCK. 

Choose  a  nice  fish  of  about  six  pounds,  which  trim  and 
scrape  nicely,  gutting  it  carefully,  fill  the  vacuum  with  a  stuff- 
ing of  veal,  chopped  ham,  and  bread-crumbs,  sew  up  with 
strong  thread,  and  shape  the  fish  round,  putting  its  tail  into 
its  mouth,  or,  if  two  are  required,  lay  them  along  the  dish 
reversed — that  is,  tail  to  head ;  rub  over  with  plenty  of 
butter,  or  a  batter  of  eggs  and  flour,  and  then  sprinkle  with 
bread-crumbs.  Let  the  oven  be  pretty  hot  when  put  in.  In 
about  an  hour  the  fish  will  be  ready.  Serve  on  the  -tin  or 
aisset  in  which  they  have  been  baked,  placing  them  on  a 
larger  dish  for  that  purpose.  Mussel  sauce  is  a  good  ac- 
companiment. 

CURRIED  HADDOCK. 

Curried  haddock  is  excellent.  Fillet  the  fish  and  curry  it 
in  a  pint  of  beef  stock  slightly  diluted  with  water,  and 
thickened  with  a  tablespoonful  of  curry  powder.  Some  cooks 
chop  up  an  onion  to  place  in  the  stew.  It  will  take  an  hour 
to  ready  this  fish.  If  preferred,  fry  the  fish  for  a  few 
minutes  in  clean  lard  or  oil  before  stewing  it  in  the 
currv, 


THE  E  VER  Y-DA  Y  COOK-BOOK. 


RIZZARED  HADDOCK. 

First,  of  course,  procure  your  fish,  clean  them  thoroughly, 
rub  them  well  with  salt,  and  let  them  Ue  for  one  night, 
after  which  hang  them  in  the  open  air,  to  dry,  in  a  shady 
place.  In  two  days  they  will  be  ready  for  the  gridiron. 
Before  cooking  them  take  out  the  backbone  and  skin 
them,  if  desired  (I  never  do  skin  them),  broil  till  ready,  eat 
with  a  little  fresh  butter. 

Haddocks  can  be  boiled  with  advantage :  all  that  is 
necessary  is  to  put  plenty  of  salt  in  the  water,  and  not  to 
serve  them  till  they  are  well  done.  As  a  general  rule,  it 
may  be  ascertained  when  fish  is  sufficently  cooked  by  the 
readiness  with  which  the  flesh  lifts  from  the  bone.  Stick  a 
fork  into  the  shoulder  of  a  cod  or  haddock  and  try  it.  If 
living  sufficienly  near  the  sea,  procure  sea  water  in  which  to 
boil  your  haddocks. 

BROILED  "WHITE-PISH—FRESH. 

Wash  and  drain  the  fish ;  sprinkle  with  pepper  and  lay 
with  the  inside  down  upon  the  gridiron,  and  broil  over 
fresh  bright  coals.  When  a  nice  brown,  turn  for  a  mo- 
ment on  the  other  side,  then  take  up  and  spread  with 
butter.  This  is  a  very  nice  way  of  broiling  all  kinds  of  fish 
fresh  or  salted.  A  little  smoke  under  the  fish  adds  to  its 
flavor.  This  may  be  made  by  putting  two  or  three  cobs 

under  the  gridiron. 

• 

BAKED  WHITE-PISH. 

Fill  the  fish  with  a  stuffing  of  fine  bread-crumbs  and  a 
little  butter;  sew  ap  (he  fish;  sprinkle  with  butter,  pep- 
per, and  salt.  Dredge  with  flour  and  bake  one  hour, 
basting  often,  and  serving  with  parsley  sauce  or  egg 
sauce. 


46  THE  EVERY-DAY  COOK-BOOK. 

TO  CHOOSE  LOBSTERS. 

These  are  chosen  more  by  weight  than  size,  the  heaviest 
are  best ;  a  good  small-sized  one  will  not  unf requently  be 
found  to  weigh  as  heavily  as  one  much  larger.  If  fresh,  a 
lobster  will  be  lively  and  the  claws  have  a  strong  motion 
when  the  eyes  are  pressed  with  the  finger. 

The  male  is  best  for  boiling ;  the  flesh  is  firmer,  and  the 
shell  a  brighter  red ;  it  may  readily  be  distinguished  from 
the  female  ;  the  tail  is  narrower,  and  the  two  uppermost  fins 
within  the  tail  are  stiff  and  hard.  Those  of  the  hen  lobster 
are  not  so,  and  the  tail  is  broader. 

Hen  lobsters  are  preferred  for  sauce  or  salad,  on  ac- 
count of  their  coral.  The  head  and  small  claws  are  never 
used. 

BOILED  LOBSTER. 

These  crustaceans  are  usually  sold  ready-boiled.  When 
served,  crack  the  claws  and  cut  open  the  body,  lay  neatly  on 
a  napkin-covered  dish,  and  garnish  with  a  few  sprigs  of  pars- 
ley. Lobster  so  served  is  usually  eaten  cold. 

CURRIED  LOBSTER. 

Pick  out  the  meat  of  two  red  lobsters  from  the  shells  into 
a  shallow  sauce-pan,  in  the  bottom  of  which  has  been  placed 
a  thin  slice  of  tasty  ham,  with  a  little  cayenne  pepper 
and  a  teaspoonful  of  salt.  Mix  up  half  a  cupful  of  white 
soup  and  half  a  cupful  of  cream  and  pour  over  the  meat. 
Put  it  on  the  fire  and  let  it  simmer  for  about  an  hour, 
when  you  will  add  a  dessertspoonful  of  curry,  and  another 
of  flour  rubbed  smooth  in  a  little  of  the  liquor  taken 
out  of  the  pot ;  in  three  minutes  the  curry  will  be  ready 
to  dish.  Some  add  a  dash  of  lemon  to  this  curry  (I  don't), 
and  the  cream  can  be  dispensed  with  if  necessary.  Put  a 
rim  of  well-boiled  rice  round  the  dish  if  you  like,  or  serve 
the  rice  separately. 


THE  EVERY- DAY  COOK-BOOK. 

LOBSTER  CHOWDER. 

Four  or  five  pounds  of  lobster,  chopped  fine  ;  take  the 
green  part  and  add  to  it  four  pounded  crackers  ;  stir 
this  into  one  quart  of  boiling  milk  ;  then  add  the  lob- 
ster, a  piece  of  butter  one-half  the  size  of  an  egg,  a  little 
pepper  and  salt,  and  bring  it  to  a  boil. 

CHOWDER. 

Cut  some  slices  of  pork  very  thin,  and  fry  them  out 
dry  in  the  dinner  pot ;  then  put  in  a  layer  of  fish  cut  in 
slices  on  the  pork,  then  a  layer  of  onions,  and  then  po- 
tatoes, all  cut  in  exceedingly  thin  slices ;  then  fish, 
onions,  potatoes  again,  till  your  materials  are  all  in,  put- 
ting some  salt  and  pepper  on  each  layer  of  onions  ;  split 
some  hard  biscuits,  dip  them  in  water,  and  put  them 
round  the  sides  and  over  the  top  ;  put  in  water  enough 
to  come  up  in  sight ;  stew  for  over  half  an  hour,  till  the 
potatoes  are  done ;  add  half  a  pint  of  milk,  or  a  teacup 
of  sweet  cream,  five  minutes  before  you  take  it  up. 

TO   FRY   SMELTS. 

Egg  and  bread-crumbs,  a  little  flour;  boiling  lard 
Smelts  should  be  very  fresh,  and  not  washed  more  than 
is  necessary  to  clean  them.  Dry  them  in  a  cloth,  lightly 
flour,  dip  them  in  egg,  and  sprinkle  over  with  very  fine 
bread-crumbs,  and  put  them  into  boiling  lard.  Fry  of  a 
nice  pale  brown,  and  be  careful  not  to  take  off  the  light 
roughness  of  the  crumbs,  or  their  beauty  will  be  spoiled 
Dry  them  before  the  fire  on  a  drainer,  and  serve  wit-:* 
plain  melted  butter. 

TO  BAKE  SMELTS. 

Smelts,  bread-crumbs,  one-quarter  pound  of  fresh  but. 
ter,  two  blades  of  pounded  mace  ;  salt  and  cayenne  IQ 


48  THE  E VERY-DAY  COOK-BOOK. 

taste.  Wash  and  dry  the  fish  thoroughly  in  a  cloth,  and 
arrange  them  nicely  in  a  flat  baking-dish.  Cover  them 
with  fine  bread-crumbs,  and  place  little  pieces  of  butter 
all  over  them.  Season  and  bake  for  fifteen  minutes. 
Just  before  serving,  add  a  squeeze  of  lemon  juice,  and 
garnish  with  fried  parsley  and  cut  lemon. 

RED   HERRINGS  OR  YARMOUTH  BLOATERS. 

The  best  way  to  cook  these  is  to  make  incisions  in 
the  skin  across  the  fish,  because  they  do  not  then  require 
to  be  so  long  on  the  fire,  and  will  be  far  better  than 
when  cut  open.  The  hard  roe  makes  a  nice  relish  by 
pounding  it  in  a  mortar,  with  a  little  anchovy,  and 
spreading  it  on  toast.  If  very  dry,  soak  in  warm  water 
one  hour  before  dressing. 

POTTED  FISH. 

Take  out  the  backbone  of  the  fish;  for  one  weighing 
two  pounds  take  a  tablespoon  of  allspice  and  cloves 
mixed;  these  spices  should  be  put  into  little  bags  of  not 
too  thick  muslin;  put  sufficient  salt  directly  upon  each 
fish;  then  roll  in  a  cloth,  over  which  sprinkle  a  little  cay- 
enne pepper;  put  alternate  layers  of  fish,  spice  and  sago 
in  an  earthen  jar;  cover  with  the  best  cider  vinegar; 
cover  the  jar  closely  with  a  plate  and  over  this  put  a 
covering  of  dough,  rolled  out  to  twice  the  thickness  of 
pie  crust.  Make  the  edges  of  paste  to  adhere  closely  to 
the  sides  of  the  jar,  so  as  to  make  it  air-tight.  Put  the 
jar  into  a  pot  of  cold  water  and  let  it  boil  from  three  to 
five  hours,  according  to  quantity.  Ready  when  cold. 

OYSTERS  ON  THE   SHELL. 

Wash  the  shells  and  put  them  on  hot  coals  or  upon  the 
top  of  a  hot  stove,  or  bake  them  in  a  hot  oven;  open  the 
shells  with  an  oyster-knife,  taking  care  to  lose  none  of 


THE  E VERY-DAY  COOK-BOOK.  49 

the  liquor,  and  serve  quickly  on  hot  plates,  with  toast. 
Oysters  may  be  steamed  in  the  shells,  and  are  excellent 
eaten  in  the  same  manner. 


OYSTERS  STEWED  WITH  MILK. 

Take  a  pint  of  fine  oysters,  put  them  with  their  own 
liquor,  and  a  gill  of  milk  into  a  stew-pan,  and  if  liked,  a 
blade  of  mace;  set  it  over  the  fire,  take  off  any  scum 
which  may  rise;  when  they  are  plump  and  white  turn 
them  into  a  deep  plate;  add  a  bit  of  butter,  and  pepper 
to  taste.  Serve  crackers  and  dressed  celery  with  them. 
Oysters  may  be  stewed  in  their  own  liquor  without  milk. 

OYSTERS  FRIED  IN  BATTER. 

Half  pint  of  oysters,  two  eggs,  half  pint  of  milk,  suf- 
ficient flour  to  make  the  batter;  pepper  and  salt  to  taste; 
wnen  liked,  a  little  nutmeg;  hot  lard.  Scald  the  oysters 
in  their  own  liquor,  beard  them,  and  lay  them  on  acloth. 
to  drain  thoroughly.  Break^the  eggs  into  a  basin,  mix 
the  Hour  with  them,  add  the  milk  gradually,  with  nut- 
meg aud  seasoning,  and  put  the  oysters  in  a  batter. 
Make  some  lard  hot  in  a  deep  frying-pan,  put  in  the 
oysters,  one  at  a  time;  when  done,  take  them  up  with 
a  sharp-pointed  skewer,  and  dish  them  on  a  napkin. 
Fried  oysters  are  frequently  used  for  garnishing  boiled 
fish,  and  then  a  few  bread-crumbs  should  be  added  to 
the  floui. 

SCALLOPED   OYSTERS. 

Two  tablespoonfuls  of  white  stock,  two  tablespoonfuls 
of  cream;  pepper  and  salt  to  taste;  bread-crumbs,  oiled 
butter.  Scald  the  oysters  in  their  own  liquor,  take  them 
out,  beard  them,  and  strain  the  liquor  free  from  grit.  Put 
one  ounce  of  butter  into  a  stewpan;  when  melted,  dredge 
in  sufficient  flour  to  dry  it  up;  add  the  stock,  cream,  and 


SO  THE  E VERY-DA'S    COOK-BOOK. 

strained  liquor,  and  give  one  boil.  Put  in  the  oysters 
and  seasoning;  let  them  gradually  heat  through,  but  not 
boil.  Have  ready  the  scallop-shells  buttered;  lay  in  the 
oysters,  and  as  much  of  the  liquid  as  they  will  hold; 
cover  them  over  with  bread-crumbs,  over  which  drop  a 
little  oiled  butter.  Brown  them  in  the  oven,  or  before 
the  fire,  and  serve  quickly,  and  very  hot. 

FRIED  OYSTERS. 

Take  large  oysters  from  their  own  liquor  on  to  a 
thickly  folded  napkin  to  dry  them  off;  then  make  a 
tablespoonful  of  lard  or  beef  fat  hot,  in  a  thick  bottomed 
frying-pan,  add  to  it  half  a  saltspoonful  of  salt;  dip  each 
oyster  in  wheat  flour,  or  cracker  rolled  fine,  until  it  will 
take  up  no  more,  then  lay  them  in  the  pan,  hold  it  over 
a  gentle  fire  until  one  side  is  a  delicate  brown;  turn  the 
other  by  sliding  a  fork  under  it;  five  minutes  will  fry 
them  after  they  are  in  the  pan.  Oysters  may  be  fried  in 
butter,  but  it  is  not  so  good;  lard  and  butter  half  and 
half  is  very  nice  for  frying.  Some  persons  like  a  very 
little  of  the  oyster  liquor  poured  in  the  pan  after  tha 
oysters  are  done;  let  it  boil  up,  then  put  it  in  the  dish 
with  the  oysters;  when  wanted  for  breakfast,  this  should 
be  done. 

Oysters  to  be  fried,  after  drying  as  directed,  may  be 
dipped  into  beaten  egg  first,  then  into  rolled  cracker. 

OYSTER   PATTIES. 

Make  some  rich  puff  paste  and  bake  it  in  very  small 
tin  patty  pans;  when  cool,  turn  them  out  upon  a  large 
dish;  stew  some  large  fresh  oysters  with  a  few  cloves,  a 
little  mace  and  nutmeg;  then  add  the  )'olk  of  one  egg, 
boiled  hard  and  grated;  add  a  little  butter,  and  as  much 
of  the  oyster  liquor  as  will  cover  them.  When  they  have 
stewed  a  little  while,  take  them  out  of  the  pan  and  set 


THE  EVEKY-DAY  COOK- BOOK.  5* 

them  cool.     When  quite  cold,  la}'  two  or  three  oysters  in 
each  shell  of  puff  paste. 

BROILED   OYSTERS. 

Drain  thu  oysters  well  and  dry  them  with  a  napkin. 
Have  ready  a  griddle  hot  and  well  buttered;  season  the 
oysters;  lay  them  to  griddle  and  brown  them  on  both 
sides.  Serve  them  on  a  hot  plate  with  plenty  of  butter. 

CLAM  FRITTERS. 

Take  fifty  small  or  twenty-five  large  sand  clams  from 
th-eir  shells;  if  large,  cut  each  in  two,  lay  them  on  a 
thickly  folded  napkin;  put  a  pint  bowl  of  wheat  flour 
into  a  basin,  add  to  it  two  well-beaten  eggs,  half  a  pint 
of  sweet  milk,  and  nearly  as  much  of  their  own  liquor; 
beat  the  batter  until  it  is  smooth  and  perfectly  free  from 
lumps;  then  stir  in  the  clams.  Put  plenty  of  lard  or 
beef  fat  into  a  thick-bottomed  frying  pan,  let  it  become 
boiling  hot;  put  in  the  batter  by  the  spoonful;  let  them 
fry  gently;  when  one  side  is  a  delicate  brown,  turn  the 
other. 

SOFT-SHELLED  CLAMS. 

These  are  very  fine  if  properly  prepared.  They  are 
good  only  during  cold  weather  and  must  be  perfectly 
fresh. 

Soft-shelled  clams  may  be  boiled  from  the  shells,  and 
served  with  butter,  pepper,  and  salt  over. 

TO  BOIL  SOFT-SHELL  CLAMS. 

Wash  the  shells  clean,  and  put  the  clams,  the  edges 
downwards,  in  a  kettle;  then  pour  about  a  quart  of  boil- 
ing water  over  them;  cover  the  pot  and  set  it  over  a 
brisk  fire  for  three  quarters  of  an  hour;  pouring  boiling1 


52  THE  E  VER  Y-DA  Y   COOK-BOC'K. 

..ater  on  them  causes  the  shells  to  open  quickly  and  let 
out  the  sand  which  may  be  in  them. 

Take  them  up  when  done;  take  off  the  black  skin 
which  covers  the  hard  part,  trim  them  clean,  and  put 
them  into  a  stew-pan;  put  to  them  some  of  the  liquor  in 
which  they  were  boiled;  put  to  it  a  good  bit  of  butter 
and  pepper  and  salt  to  taste  ;  make  them  hot;  serve 
with  cold  butter  and  lolls. 

CLAM  CHOWDER. 

Butter  a  deep  tin  basin,  strew  it  thickly  with  grated 
bread  crumbs,  or  soaked  cracker;  sprinkle  some  pepper 
over  and  Kits  of  butter  the  size  of  a  hickory  nut,  and,  if 
liked,  son.j  finely  chopped  parsley;  then  put  a  double 
layer  of  clams,  season  with  pepper,  put  bits  of  butter 
over,  then  another  layer  of  soaked  cracker;  after  that 
clams  and  bits  of  butter;  sprinkle  pepper  over;  add  a 
cup  of  milk  or  water,  and  lastly  a  layer  of  soaked 
crackers.  Turn  a  plate  over  the  basin,  and  bake  in  a  hot 
oven  for  three  quarters  of  an  hour;  use  half  a  pound  of 
soda  biscuit,  and  Quarter  of  a  pound  of  butter  with  fifty 
clams. 


MEATS. 


ROAST  BEEF. 

Prepare  for  the  oven  by  dredging  lightly  with  flour, 
and  seasoning  with  salt  and  pepper;  place  in  the  oven, 
and  baste  frequently  while  roasting.  Allow  a  quarter 
of  an  hour  for  a  pound  of  meat,  if  you  like  it  rare; 
longer  if  you  like  it  well  done.  Serve  with  a  sauce  made 
from  the  drippings  in  the  pan,  to  which  has  been  added 
a  tablespoon  of  Harvey  or  Worcestershire  sauce,  and  a 
tablespoon  of  tomato  catsup. 

ROUND  OF  BEEF  BOILED. 

See  that  it  is  not  too  large,  and  that  it  is  tightly  bound 
all  round.  About  twelve  pounds  or  fourteen  pounds  forms 
a  convenient  size,  and  a  joint  of  that  weight  will  require 
from  three  hours  to  three  hours  and  a  quarter  to  boil. 
Put  on  with  cold  water — as  the  liquor  is  valuable  for 
making  pea-soup — and  let  it  come  slowly  to  the  boil. 
Boil  carefully  but  not  rapidly,  and  skim  frequently;  as 
a  rule,  keep  the  lid  of  the  pot  well  fixed.  The  meat  may 
be  all  the  better  if  taken  out  once  or  twice  in  the  pro- 
cess of  cooking.  Carrots  and  turnips  may  be  boiled  to 
serve  with  the  round;  they  will,  of  course,  cook  in  about 
a  third  of  the  time  necessary  to  boil  the  beef. 

BEEF  SALTED,  or  CORNED,  RED, 
To  keep  for  years. 

Cut  up  a  quarter  of  beef.  For  each  hundredweight 
take  half  a  peck  of  coarse  salt,  quarter  <ji  a  pound  of 


54  THE  EVERY-DAY  COOK-BOOK. 

saltpetre,  the  same  weight  of  saleratus,  and  a  qufc>.  of 
molasses,  or  two  pounds  of  coarse  brown  sugar.  Mace, 
cloves  and  allspice  may  be  added  for  spiced  beef. 

Strew  some  of  the  salt  in  the  bottom  of  a  pickle-tub 
or  barrel;  then  put  in  a  layer  of  meat,  strew  this  with 
salt,  then  add  another  layer  of  meat,  and  salt  and  meat 
alternately,  until  all  is  used.  Let  it  remain  one  night. 
Dissolve  the  saleratus  and  saltpetre  in  a  little  warm 
water,  and  put  it  to  the  molasses  or  sugar  ;  then  put  it 
over  the  meat,  add  water  enough  to  cover  the  meat,  lay 
a  board  on  it  to  keep  it  under  the  brine.  The  meat  is  fit 
for  use  after  ten  days.  This  receipt  is  for  winter  beef. 
Rather  more  salt  may  be  used  in  warm  weather. 

Towards  spring  take  the  brine  from  the  meat,  make  it 
boiling  hot,  skim  it  clear,  and  when  it  is  cooled,  return 
it  to  the  meat. 

Beef  tongues  and  smoking  pieces  are  fine  pickled  in 
this  brine.  Beef  liver  put  in  this  brine  for  ten  days  and 
then  wiped  dry  and  smoked,  is  very  fine.  Cut  it  in 
slices,  and  fry  or  broil  it.  The  brisket  of  beef,  after 
being  corned,  may  be  smoked,  and  is  very  fine  for  boil- 
ing. 

Lean  pieces  of  beef,  cut  properly  from  the  hind  quar- 
ter, are  the  proper  pieces  for  being  smoked  There  may 
be  some  fine  pieces  cut  from  the  fore-quarter. 

After  the  beef  has  been  in  brine  ten  days  or  more  wipe 
it  dry,  and  hang  it  in  a  chimney  where  wood  is  burnt, 
or  make  a  smothered  fire  of  sawdust  or  chips,  and  keep 
it  smoking  for  ten  days;  then  rub  fine  black  pepper  over 
every  part,  to  keep  the  flies  from  it,  and  hang  it  in  a 
dry,  dark,  cool  place.  After  a  week  it  is  fit  for  use.  A 
strong,  coarse  brown  paper,  folded  around  beef,  and 
fastened  with  paste,  keeps  it  nicely. 

Tongues  are  smoked  in  the  same  manner.  Hang  them 
by  a  string  put  through  the  root  end.  Spiced  brine  for 
smoked  beef  or  tongues  will  be  generally  liked 


THE  E VERY-DAY  COOK-BOOK.  51 

*• 

For  convenience  make  a  pickle  as  mentioned:  for  beet, 
keep  it  in  the  cellar,  ready  for  pickling  beef  at  any  t^sne. 
Beef  may  remain  in  three  or  four  or  more  days. 

TO  BOIL  CORNED  BEEF. 

Put  the  beef  in  water  enough  to  cover  it.  and  let  it 
heat  slowly,  and  boil  slowly,  and  be  careful  to  take  off 
the  grease.  Many  think  it  much  improved  by  boiling 
potatoes,  turnips,  and  cabbages  with  it.  In  this  case  the 
vegetables  must  be  pealed  and  all  the  grease  carefully 
skimmed  as  fast  as  it  rises.  Allow  about  twenty  minutes 
of  boiling  for  each  pound  of  meat. 

A  NICE  WAY  TO  SERVE  COLD  BEEF. 

Cut  cold  roast  beef  in  slices,  put  gravy  enough  to 
cover  them,  and  a  wineglass  of  catsup  or  wine,  or  a 
lemon  sliced  thin;  if  you  have  not  gravy,  put  hot  water 
and  a  good  bit  of  butter,  with  a  teaspoonful  or  more  of 
browned  flour;  put  it  in  a  closely  covered  stew-pan,  and 
let  it  simmer  gently  for  half  an  hour.  If  you  choose, 
when  the  meat  is  down,  cut  a  leek  in  thin  slices,  and 
chop  a  bunch  of  parsley  small,  and  add  it;  serve  boiled 
or  mashed  potatoes  with  it.  This  is  equal  to  beef  a-k> 
mode. 

Or,  cold  beef  may  be  served  cut  in  neat  slices,  gar' 
nished  with  sprigs  of  parsley,  and  made  mustard,  and 
tomato  catsup  in  the  castor;  serve  mashed,  if  not  new 
potatoes,  with  it,  and  ripe  fruit,  or  pie,  or  both,  for  des- 
sert, for  a  small  family  dinner. 

SPICED  BEEF. 

Four  pounds  of  round  of  beef  chopped  fine;  take  from 
it  all  fat;  add  to  it  three  dozen  small  crackers  rolled 
fine,  four  eggs,  one  cup  of  milk,  one  tablespoon  ground 
mace,  two  tablespoons  of  black  pepper,  one  tablespoon 


$6  THE  E VERY-DAY  COOK-BOOK. 

melted  6iktter;  mix  well  and  put  in  any  tin  pan  that  it 
will  just  fill,  packing  it  well;  baste  with  butter  and  water, 
and  bake  two  hours  in  a  slow  oven. 


BROILED  BEEFSTEAK. 

Lay  a  thick  tender  steak  upon  a  gridiron  over  hot 
coals,  having  greased  the  bars  with  butter  before  the 
steak  has  been  put  upon  it;  (a  steel  gridiron  with  slender 
bars  is  to  be  preferred,  the  broad  flat  iron  bars  of  grid- 
irons commonly  used  fry  and  scorch  the  meat,  imparting 
a  disagreeable  flavor).  When  done  on  one  side,  have 
ready  your  platter  warmed,  with  a  little  butter  on  it; 
lay  the  steak  upon  the  platter  with  the  cooked  side  down, 
tnat  the  juices  which  have  gathered  may  run  on  the 
platter,  but  do  not  press  the  meat;  then  lay  your  beef- 
steak again  upon  the  gridiron  quickly  and  cook  the 
other  side.  When  done  to  your  liking,  put  again  on  the 
platter,  spread  lightly  with  butter,  place  where  it  will 
keep  warm  for  a  few  moments,  but  not  to  let  the  butter 
become  oily  (over  boiling  steam  is  best);  and  then  serve 
on  hot  plates.  Beefsteak  should  never  be  seasoned  with 
salt  and  pepper  while  cooking.  If  your  meat  is  tough, 
pound  well  with  a  steak  mallet  on  both  sides. 

FRIED  BEEFSTEAKS. 

Cut  some  of  the  fat  from  the  steak,  and  put  it  in  a  fry 
ing  pan  and  set  it  over  the  fire;  if  the  steaks  are  not  very 
tender,  beat  them  with  a  rolling  pin,  and  when  the  fat  is 
boiling  hot,  put  the  steak  evenly  in.  cover  the  pan  and 
let  it  fry  briskly  until  one  side  is  done,  sprinkle  a  little 
pepper  and  salt  over,  and  turn  the  other;  let  it  be  rare 
or  well-done  as  may  be  liked;  take  the  steak  on  a  hot 
dish,  add  a  wineglass  or  less  of  boiling  water  or  catsup 
to  the  gravy;  let  it  boil  up  once,  and  pour  it  in  the  dish 
with  the  steak. 


THE  E VERY-DA  Y  COOK-BOOK.  57 


BEEFSTEAK   PIE. 

Take  some  fine  tender  steaks,  beat  them  a  little,  season 
with  a  saltspoonful  of  pepper  and  a  teaspoonful  of  salt 
to  a  two-pound  steak  ;  put  bits  of  butter,  the  size  of  a 
hickory  •  nut,  over  the  whole  surface,  dredge  a  teaspoon- 
ful of  flour  over,  then  roll  it  up  and  cut  it  in  pieces  two 
inches  long ;  put  a  rich  pie  paste  around  the  sides  and 
bottom  of  a  tin  basin  ;  put  in  the  pieces  of  steak,  nearly 
fill  the  basin  with  water,  add  a  piece  of  butter  the  size 
of  a  large  egg,  cut  small,  dredge' in  a  teaspoonful  of  flour, 
add  a  little  pepper  and  salt,  lay  skewers  across  the  basin, 
roll  a  top  crust  to  half  an  inch  thickness,  cut  a  slit  in  the 
centre ;  dip  your  fingers  in  flour  and  neatly  pinch  the  top 
and  side  crust  together  all  around  the  edge.  Bake  one  hour 
in  a  quick  oven. 

BOUSED  LEG  OF  MUTTON. 

Mutton,  water,  salt.  A  leg  of  mutton  for  boiling  should 
not  hang  too  long,  as  it  will  not  look  a  good  color  when 
dressed.  Cut  off  the  shank-bone,  trim  the  knuckle,  and 
wash  and  wipe  it  very  clean  ;  plunge  it  into  sufficient  boil- 
ing water  to  cover  it ;  let  it  boil  up,  then  draw  the  sauce- 
pan to  the  side  of  the  fire,  where  it  should  remain  till  the 
finger  can  be  borne  in  the  water.  Then  place  it  suffi- 
ciently near  the  fire  that  the  water  may  gently  simmer, 
and  be  very  carettn  mat  it  does  not  boil  fast,  or  the  meat 
will  be  hard.  Skim  well,  add  a  little  salt,  and  in  about 
two  and  one  quarter  hours  after  the  water  begins  to  sim- 
mer, a  moderate-sized  leg  of  mutton  will  be  done.  Serve 
with  carrots  and  mashed  turnips,  which  may  be  boiled 
with  the  meat,  and  send  caper  sauce  to  table  with  it  in  a 
tureen. 


58  THE  EVERf-DAY  COOK-BOOK. 


ROAST  LOIN  OF  MUTTON. 

Loin  A  mutton,  a  little  salt.  Cut  and  trim  off  the 
superfluous  fat,  and  see  that  the  butcher  joints  the  meat 
prope.Hy,  as  thereby  much  annoyance  is  saved  to  the 
carver,  when  it  comes  to  table.  Have  ready  a  nice  clear 
fire  (it  need  not  be  a  very  wide,  large  one),  put  down  the 
meat,  dredge  with  flour,  and  baste  well  until  it  is  done. 

BROILED  MUTTON  CHOPS. 

Loin  of  mutton,  pepper  and  salt,  a  small  piece  of  but- 
ten  Cut  the  chops  from  a  well-hung,  tender  loin  of 
mutton,  remove  a  portion  of  the  fat,  and  trim  them  into 
a  nice  shape;  slightly  beat  and  level  them;  place  the 
gridiron  over  a  bright,  clear  fire,  rub  the  bars  with  a  lit- 
tle fat,  and  lay  on  the  chops.  While  broiling,  frequently 
turn  them,  and  in  about  eight  minutes  they  will  be  done. 
Season  with  pepper  and  salt,  dish  them  on  a  very  hot 
dish,  rub  a  small  piece  of  butter  on  each  chop,  and  serve 
very  hot  and  expeditiously. 

MUTTON  CHOP   FRIED. 

Cut  some  fine  mutton  chops  without  much  fat,  rub 
aver  both  sides  with  a  mixture  of  salt  and  pepper,  dip 
them  in  wheat  flour  or  rolled  crackers,  and  fry  in  hot 
lard  or  beef  drippings,  when  both  sides  are  a  fine  brown, 
take  them  on  a  hot  dish,  put  a  wine-glass  of  hot  water 
in  the  pan,  let  it  become  hot,  stir  in  a  teaspoonful  ot 
browned  flour,  let  it  boil  up  at  once,  and  serve  in  the  pan 
with  the  meat. 

ROAST  FORE-QUARTER  OF  LAMB. 

Lamb,  a  little  salt.  To  obtain  the  flavor  of  lamb  in 
perfection  it  should  not  be  long  kept;  time  to  cool  is  all 


THE  E VERY-DAY  COOK-BOO 'A*.  £9 

that  Is  required;  and  though  the  meat  may  be  somewha'f 
thready,  the  juices  and  flavor  will  he  infinitely  «uperior 
to  that  of  lamb  that  has  been  killed  two  or  three  days 
Make  up  the  fire  in  good  time,  that  li  may  be  clear  and 
brisk  when  the  joint  is  put  down.  Place  it  at  sufficient 
distance  to  prevent  the  fat  irom  burning,  and  baste  it 
constantly  till  the  moment  of  serving.  Lamb  should  be 
very  thoroughly  done  without  being  dried  up,  and  not 
the  slightest  appearance  of  red  gravy  should  be  visible, 
as  in  roast  mutton:  this  rule  is  applicable  to  all  young 
white  meats.  Serve  with  a  little  gravy  made  in  the 
dripping-pan,  the  same  cfc  for  other  roasts,  and  send  to 
table  with  it  a  tureen  of  mint  sauce. 

LAMBS'   SWEETBREADS. 

Two  or  three  sweetbreads,  one-half  pint  of  veal  stock, 
white  pepper  and  salt  to  taste,  a  small  bunch  of  green 
onions,  one  blade  of  pounded  rnace,  thickening  of  butter 
and  flour,  two  eggs,  nearly  one-half  pint  of  cream,  one 
teaspoonful  of  minced  parsley,  a  very  little  grated  nut. 
meg. 

Mode : — Soak  the  sweetbreads  in  lukewarm  water,  and 
put  them  into  a  saucepan  with  sufficient  boiling  water  to 
cover  them,  and  let  them  simmer  for  ten  minutes;  then 
take  them  out  and  put  them  into  cold  water.  Now  lard 
them,  lay  them  in  a  stewpan,  add  the  stock,  seasoning, 
onions,  mace,  and  a  thickening  of  butter  and  flour,  and 
stew  gently  for  one  quarter  of  an  hour  or  twenty  min- 
utes. Beat  up  the  egg  with  the  cream,  to  which  add  the 
minced  parsley  and  very  little  grated  nutmeg.  Put  this  to 
the  other  ingredients;  stir  it  well  till  quite  hot,  but  do  not 
let  it  boil  after  the  cream  is  added,  or  it  will  curdle. 
Have  ready  some  asparagus-tops,  boiled;  add  these  ttf 
the  sweetbreads,  and  serve. 

LAMB  STEAK  dipped  in   egg,  and  then  in  biscuit  cr 


6c  THE  £ VER  Y-DA  Y  COOK-BOOK. 

bread-crumbs,  and  fried  until  it  is  brown,  helps  to  make 
variety  for  the  breakfast  table.  With  baked  sweet  potatoes, 
good  coffee,  and  buttered  toast  or  corn  muffins,  one  may  be- 
gin the  day  with  courage. 

TO  ROAST  VEAL. 

Rinse  the  meat  in  cold  water ;  if  any  part  is  bloody,  wash 
it  off ;  make  a  mixture  of  pepper  and  salt,  allowing  a  large 
teaspoonful  of  salt  and  a  saltspoonful  of  pepper  for  each 
pound  of  meat ;  wipe  the  meat  dry  ;  then  rub  the  seasoning 
into  every  part,  shape  it  neatly,  and  fasten  it  with  skewers, 
and  put  it  on  a  spit,  or  set  it  on  a  trivet  or  muffin  rings,  in  a 
pan  ;  stick  bits  of  butter  over  the  whole  upper  surface  ; 
dredge  a  little  flour  over,  put  a  pint  of  water  in  the  pan  to 
baste  with,  and  roast  it  before  the  fire  in  a  Dutch  oven  or 
reflector,  or  put  it  into  a  hot  oven ;  baste  it  occasionally, 
turn  it  if  necessary  that  every  part  may  be  done  ;  if  the 
water  wastes  add  more,  that  the  gravy  may  not  burn ;  allow 
fifteen  minutes  for  each  pound  of  meat ;  a  piece  weighing 
four  or  five  pounds  will  then  require  one  hour,  or  an  hour 
and  a  quarter. 

VEAL  CHOPS. 

Cut  veal  chops  about  an  inch  thick ;  beat  them  flat 
with  a  rolling-pin,  put  them  in  a  pan,  pour  boiling  water 
over  them,  and  set  them  over  the  fire  for  five  minutes ; 
then  take  them  up  and  wipe  them  dry;  mix  a  table- 
spoonful  of  salt  and  a  teaspoonful  of  pepper  for  each 
pound  of  meat ;  rub  each  chop  over  with  this,  then  dip 
them,  first  into  beaten  egg,  then  into  rolled  crackers  as 
much  as  they  will  take  up ;  then  finish  by  frying  in  hot 
lard  or  beef  dripping ;  or  broil  them.  For  the  broil  have 
some  sweet  butter  on  a  steak  dish;  broil  the  chops  until 
well  done,  over  a  bright  clear  fire  of  coals;  (let  them  do 
gently  that  they  may  be  well  done,)  then  take  them  on 


THE  E  VER  Y-DA  Y  COOK-BOOK.  6 1 

to  the  butter,  turn  them  carefully  once  or  twice  in  "it,  and 
serve.  Or  dip  the  chops  into  a  batter,  made  of  one  egg 
beaten  with  half  a  teacup  of  milk,  and  as  much  wheat  flour 
as  may  be  necessary.  Or  simply  dip  the  chops  without 
parboiling  into  wheat  flour  ;  make  some  lard  or  beef  fat  hot 
in  a  frying-pan  ;  lay  the  chops  in,  and  when  one  side  is  a 
fine  delicate  brown,  turn  the  other.  When  all  are  done, 
take  them  up,  put  a  very  little  hot  water  into  the  pan,  then 
put  it  in  the  dish  with  the  chops. 

Or  make  a  flour  gravy  thus :  After  frying  them  as  last 
directed,  add  a  tablespoonful  more  of  fat  to  that  in  the  pan, 
let  it  become  boiling  hot ;  make  a  thin  batter,  of  a  small 
tablespoonful  of  wheat  flour  and  cold  water;  add  a  little 
more  salt  and  pepper  to  the  gravy,  then  gradually  stir  in  the 
batter ;  stir  it  until  it  is  cooked  and  a  nice  brown  ;  then  put 
it  over  the  meat,  or  in  the  dish  with  it ;  if  it  is  thicker  than 
is  liked,  add  a  little  boiling  water. 

VEAL  CUTLETS. 

Two  or  three  pounds  of  veal  cutlets,  egg  and  bread-crumbs, 
two  tablespoonfuls  of  minced  savory  herbs,  salt  and  pepper 
to  taste,  a  little  grated  nutmeg. 

Cut  the  cutlets  about  three  quarters  of  an  inch  in 
thickness,  flatten  them,  and  brush  them  over  with  the 
yolk  of  an  egg  ;  dip  them  into  bread-crumbs  and  minced 
herbs,  season  with  pepper  and  salt  and  'grated  nutmeg, 
and  fold  each  cutlet  in  a  piece  of  buttered  paper.  Broil 
them,  and  send  them  to  table  with  melted  butter  or  a  good 
gravy. 

STUFFED  FILLET  OF  VEAL  WITH  BACON 

Take  out  the  bone  from  the  meat,  and  pin  into  a 
round  with  skewers.  Bind  securely  with  soft  tapes. 
Fill  the  cavity  left  by  the  bone  with  a  force-meat  of 
crumbs,  chopped  pork,  thyme,  and  parsley,  seasoned 


62  THE  E VERY-DAY  COOK-BOOK. 

W*** 

with  pepper,  salt,  nutmeg  and  a  pinch  of  lemon-peel. 
Cover  the  top  of  the  fillet  with  thin  slices  of  cold  cooked, 
fat  bacon  or  salt  pork,  tying  them  in  place  with  twines 
crossing  the  meat  in  all  directions.  Put  into  a  pot  with 
two  cups  of  boiling  water,  and  cook  slowly  and  steadily 
two  hours.  Then  take  from  the  pot  and  put  into  a  drip- 
ping-pan. Undo  the  strings  and  tapes.  Brush  the  meat 
all  over  with  raw  egg,  sift  rolled  cracker  thickly  over  it, 
and  set  in  the  oven  for  half  an  hour,  basting  often  with 
gravy  from  the  pot.  When  it  is  well  browned,  lay  upon  a  hoi 
dish  with  the  pork  about  it.  Strain  and  thicken  the  gravy, 
and  serve  in  a  boat. 

If  your  fillet  be  large,  cook  twice  as  long  in  the  pot.  Th» 
time  given  above  is  for  one  weighing  five  pounds. 

-, 
VEAL  CAKE  (a  Convenient  Dish  for  a  Picnic.) 

A  few  slices  of  cold  roast  veal,  a  few  slices  of  cold  ham 
two  hard-boiled  eggs,  two  tablespoonfuls  of  minced  parsley 
a  little  pepper,  good  gravy,  or  stock  No.  109. 
•  Cut  off  all  the  brown  outside  from  the  veal,  and  cut  the 
eggs  into  slices.  Procure  a  pretty  mould  ;  lay  veal,  ham, 
eggs,  and  parsley  in  layers,  with  a  little  pepper  between 
each,  and  when  the  mould  is  full,  get  some  strong  stock,  and 
fill  up  the  shape.  Bake  for  one  half  hour,  and  when  cold, 
turn  it  out. 

VEAL  PIE. 

Cut  a  breast  of  veal  small,  and  put  it  in  a  stewpan, 
with  hot  water  to  cover  it ;  add  to  it  a  tablespoonful  of 
salt,  and  set  it  over  the  fire  ;  take  off  the  scum  as  it  rises ; 
when  the  meat  is  tender,  turn  it  into  a  dish  to  cool ;  take 
out  all  the  smali  bones,  butter  a  tin  or  earthen  basin  or 
pudding-pan,  line  it  with  a  pie  paste,  lay  some  of  the 
parboiled  meat  in  to  half  fill  it ;  put  bits  of  butter  the 


THE  £  VER  Y-DA  Y  COOK-BOOK.  63 

size  of  a  hickory  nut  all  over  the  meat ;  shake  pepper  over, 
dredge  wheat  flour  over  until  it  looks  white  ;  then  fill  it 
nearly  to  the  top  with  some  of  the  water  in  which  the  meat 
was  boiled ;  roll  a  cover  for  the  top  of  the  crust,  puff 
paste  it,  giving  it  two  or  three  turns,  and  roll  it  to  nearly 
half  an  inch  thickness  ;  cut  a  slit  in  the  centre,  and  make 
several  small  incisions  on  either  side  of  it ;  lay  some  skewers 
across  the  pie,  put  the  crust  on,  trim  the  edges  neatly  with 
a  knife  ;  bake  one  hour  in  a  quick  oven.  A  breast  of  veal 
will  make  two  two-quart  basin  pies ;  half  a  pound  of  nice 
corned  pork,  cut  in  thin  slices  and  parboiled  with  the  meat, 
will  make  it  very  nice,  and  very  little,  if  any  butter,  will  be 
required  for  the  pie  ;  when  pork  is  used,  no  other  salt  will 
be  necessary. 

> 

BOILED  CALF'S  HEAD  (without  the  skin> 

Calf's  head,  water,  a  little  salt,  four  tablespoonfuls  of 
melted  butter,  one  tablespoonful  of  minced  parsley,  pepper 
and  salt  to  taste,  one  tablespoonful  of  lemon-juice. 

After  the  head  has  been  thoroughly  cleaned,  and  the 
brains  removed,  soak  it  in  warm  water  to  blanch  it.  Lay 
the  brains  also  into  warm  wate,  to  soak,  and  let  them 
remain  for  about  an  hour.  Put  the  head  into  a  stew- 
pan,  with  sufficient  cold  water  to  cover  it,  and  when  it 
boils,  add  a  little  salt ;  take  off  every  particle  of  scum  as  it 
rises,  and  boil  the  head  until  perfectly  tender.  Boil  the 
brains,  chop  them,  and  mix  with  them  melted  butter, 
minced  parsley,  pepper,  salt,  and  lemon-juice  in  the  above 
proportion.  Take  up  the  head,  skin  the  longue,  and  put 
it  on  a  small  dish  with  the  brains  round  it.  Have  ready 
some  parsley  and  butter,  smother  the  head  with  it,  and 
the  remainder  send  to  table  in  a  tureen.  Bacon,  ham, 
pickled  pork,  or  a  pig's  cheek  are  indispensable  with  calf  s 
head.  The  brains  are  sometimes  chopped  with  hard-boiled 
eggs. 


64  THE  E VER  Y-DA  F  COOK-BOOK. 

CALF'S  HEAD  CHEESE. 

Boil  a  calf's  head  in  water  enough  to  cover  it,  until  the 
meat  leaves  the  bones,  then  take  it  with  a  skimmer  into  a 
wooden  bowl  or  tray  ;  take  from  it  every  particle  of  bone  ; 
chop  it  small ;  season  with  pepper  and  salt :  a  heaping 
tablespoonful  of  salt,  and  a  teaspoonful  of  pepper  will 
be  sufficient ;  if  liked,  add  a  tablespoonful  of  finely  chopped 
sweet  herbs ;  lay  a  cloth  in  a  colander,  put  the  minced 
meat  into  it,  then  fold  the  cloth  closely  over  it,  lay  a  plate 
over,  and  on  it  a  gentle  weight.  When  cold  it  may  be 
sliced  thin  for  supper  or  sandwiches.  Spread  each  slice 
with  made  mustard. 

BOILED  CALF'S  FEET  AND  PARSLEY  AND  BUTTER. 

Two  calf's  feet,  two  slices  of  bacon,  two  ounces  of  butter, 
two  tablespoonfuls  of  lemon-juice,  salt  and  whole  pepper  to 
taste,  one  onion,  a  bunch  of  savory  herbs,  four  cloves,  one 
blade  of  mace,  water,  parsley  and  butter. 

Procure  two  white  calf's  feet ;  bone  them  as  far  as  the 
first  joint,  and  put  them  into  warm  water  to  soak  for  two 
hours.  Then  put  the  bacon,  butter,  lemon-juice,  onion, 
herbs,  spices,  and  seasoning  into  a  stewpan  ;  lay  in  the  feet, 
and  pour  in  just  sufficient  water  to  cover  the  whole.  Stew 
gently  for  about  three  hours ;  take  out  the  feet,  dish  them, 
and  cover  with  parsley  and  butter. 

The  liquor  they  were  boiled  in  should  be  strained  and  put 
by  in  a  clean  basin  for  use ;  it  will  be  found  very  good  as  an 
addition  to  gravies,  etc.,  etc. 

CALF'S  LIVER  AND  BACON. 

Two  or  three  pounds  of  liver,  bacon,  pepper  and  salt  to 
taste,  a  small  piece  of  butter,  flour,  two  tablespoonfuls  of 
lemon-juice,  one  quarter  pint  of  water. 

Cut  the  liver  in    thin  slices,    and  cut  as   many   slices  of 


THE  E VERY-DAY  COOK-BOOK.  65 

bacon  as  there  are  of  liver;  fry  the  bacon  first,  and  put 
that  on  a  hot  dish  before  the  fire.  Fry  the  liver  in  the 
fat  which  comes  from  the  bacon,  after  seasoning  it  with 
pepper  and  salt,  and  dredging  over  it  a  very  little  flour. 
Turn  the  liver  occasionally  to  prevent  its  burning,  and 
when  done,  lay  it  round  the  dish  with  a  piece  of  bacon 
between  each.  Pour  away  the  bacon  fat,  put  in  a  small 
piece  of  butter,  dredge  in  a  little  flour,  add  the  lemon- 
juice  and  water,  give  one  boil,  and  pour  it  in  the  middle 
of  the  dish. 

SWEETBREAD, 

• 

Three  sweetbreads,  egg,  and  bread-crumbs,  oiled  but- 
ter, three  slices  of  toast,  brown  gravy. 

Choose  large  white  sweetbreads;  put  them  into  warm 
water  to  draw  out  the  blood,  and  to  improve  their  color; 
let  them  remain  for  rather  more  than  one  hour;  then  put 
them  into  boiling  water,  and  allow  them  to  simmer  for 
about  ten  minutes,  which  renders  them  firm.  Take  them 
up,  drain  them,  brush  over  the  egg,  sprinkle  with  bread- 
crumbs; dip  them  in  egg  again,  and  then  into  more 
bread-crumbs.  Drop  on  them  a  little  oiled  butter,  and 
put  the  sweetbreads  into  a  moderately  heated  oven,  and 
let  them  bake  for  nearly  three  quarters  of  an  hour. 
Make  three  pieces  of  toast;  place  the  sweetbreads  on  the 
toast,  and  pour  round,  but  not  over  them,  a  good  brown 
gravy. 

EGGED  VEAL  HASH. 

Chop  fine  remnants  of  coal  roast  veal.  Moisten  with 
the  gravy  or  water.  When  hot,  break  into  it  three  or 
four  eggs,  according  to  the  quantity  of  veal.  When  the 
eggs  are  cooked,  stir  into  it  a  spoonful  of  butter,  and 
serve  quickly.  If  to  your  taste,  shake  in  a  little  parsley. 
Should  you  lack  quantity,  half  a  cup  of  fine  stale  bres*i 
crumbs  are  no  disadvantage. 


(36  THE  £ VER  Y-DA  V  COOK-BOOK. 


ROAST  BEEP,  WITH  YORKSHIRE  PUDDING. 

Have  your  meat  ready  for  roasting  on  Saturday,  always, 
Roast  upon  a  grating  of  several  clean  sticks  (not  pine)  laid 
over  the  dripping-pan.  Dash  a  cup  of  boiling  water  ovei 
the  beef  when  it  goes  into  the  oven  ;  baste  often,  and  see 
that  the  fat  does  not  scorch.  About  three-quarters  of  in 
hour  before  it  is  done,  mix  the  pudding. 

YORKSHIRE  PUDDING. 

One  pint  of  milk,  four  eggs,  whites  and  yolks  beaten  sepa- 
rately ;  two  cups  of  flour — prepared  flour  is  best ;  one  tea- 
spoonful  of  salt. 

Use  less  flour  if  the  batter  grows  too  stiff.  Mix  quickly  ; 
pour  off  the  fat  from  the  top  of  the  gravy  in  the  dripping-pan, 
leaving  just  enough  to  prevent  the  pudding  from  sticking  to 
the  bottom.  Pour  in  the  batter  and  continue  to  roast  the 
beef,  letting  the  dripping  fall  upon  the  pudding  below.  The 
oven  should  be  brisk  by  this  time.  Baste  the  meat  with  the 
gravy  you  have  taken  out  to  make  room  for  the  batter.  In 
serving,  cut  the  pudding  into  squares  and  lay  about  the  meat 
in  the  dish.  It  is  very  delicious. 

BEEP  HEART  BAKED  OR  ROASTED. 

Cut  a  beef  heart  in  two,  take  out  the  strings  from  the  in- 
side ;  wash  it  with  warm  water,  rub  the  inside  with  pep- 
per and  salt,  and  fill  it  with  a  stuffing  made  of  bread 
and  butter  moistened  with  water,  and  seasoned  with  pep- 
per and  salt,  and,  if  liked,  a  sprig  of  thyme  made  fine  ; 
put  it  together  and  tie  a  string  around  it,  rub  the  outside 
with  pepper  and  salt ;  stick  bits  of  butter  on,  then  dredge 
flour  over,  and  set  it  on  a  trivet,  or  muffin  rings,  in  a 
dripping  pan  ;  put  a  pint  of  water  in  to  baste  with,  then 


THE  EVERY-DAY  COOK-BOOK.  6? 

roast  it  before  a  hot  fire,  or  in  a  hot  oven;  turn  it  around 
and  baste  frequently.  One  hour  will  roast  or  bake  it; 
when  done,  take  it  up,  cut  a  lemon  in  thin  slices,  and  put 
it  in  the  pan  with  a  bit  of  butter;  dredged  in  a  teaspoon- 
ful  of  flour;  let  it  brown;  add  a  sma'l  teacup  of  boiling 
water,  stir  it  smooth,  and  serve  in  a  £ravy  tureen. 

BEEF  KIDNEY. 

Cut  the  kidney  into  thin  slices,  flour  them,  and  fry  of 
a  nice  brown.  Whe'i  done,  make  a  gravy  in  the  pan  by 
pouring  away  the  fat*  putting  in  a  small  piece  of  butter, 
one  quarter  pint  of  boiling  wate  ,pepper  and  salt,  and  a 
tablespoonful  of  mushroom  catsi' p.  Let  the  gravy  just 
boil  up,  pour  over  the  kidney,  and  serve. 

POTTED  BEEF. 

Two  pounds  of  lean  beef,  one  tablespoonfuf  of  water, 
one  quarter  pound  of  butter,  a  seasoning  to  taste  of  salt, 
cayenne,  pounded  mace,  and  black  pepper.  Procure  a 
nice  piece  of  lean  beef,  as  possible  from  gristle,  skin,  etc., 
and  put  it  into  a  jar  (if  at  hand,  one  with  a  lid)  with  one 
teaspoonful  of  water.  Cover  it  closely,  and  put  the  jar 
into  a  saucepan  of  boiling  water,  letting  the  water  come 
within  two  inches  of  the  top  of  the  jar.  Boil  gently  for 
three  and  a  half  hours,  then  take  the  beef,  chop  it  very 
small  with  a  chopping-knife,  and  pound  it  thoroughly 
in  a  mortar.  Mix  with  it  by  degrees  all,  or  a  portion  of 
the  gravy  that  will  have  run  from  it,  and  a  little  cLrified 
butter;  add  the  seasoning,  put  it  in  small  pots  for  use, 
and  cover  with  a  little  butter  just  warmed  and  poured 
over.  If  much  gravy  is  added  to  it,  it  will  keep  but  a 
short  time;  on  the  contrary,  if  a  large  proportion  of  but- 
ter is  used,  it  may  be  preserved  for  some  time. 


THE  E VERY-DAY  COOK-BOOK 

BOILED  TONGUE. 

One  tongue,  a  bunch  of  savory  herbs,  water.  In 
choosing  a  tongue,  ascertain  how  long  it  has  been  dried 
or  pickled,  and  select  one  with  a  smooth  skin,  which  de- 
notes its  being  young  and  tender.  If  a  dried  one,  and 
rather  hard,  soak  it  at  least  for  twelve  hours  previous  to 
cooking  it;  if,  however,  it  is  fresh  from  the  pickle,  two 
or  +'iiree  hours  will  be  sufficient  for  it  to  remain  in  soak. 
Put  the  tongue  into  a  stewpan  with  plenty  of  cold  water 
and  a  bunch  of  savory  herbs;  let  it  gradually  come  to  a 
boil,  skim  well,  and  simmer  very*  gently  until  tender. 
Peel  off  the  skin,  garnish  with  tufts  of  cauliflowers  or 
Brussels  sprouts,  and  serve.  Boiled  tongue  is  frequently 
sent  to  table  with  boiled  poultry,  instead  of  ham,  and  is, 
by  many  persons,  preferred.  If  to  serve  cold,  peel  it, 
fasten  it  down  to  a  piece  of  board  by  sticking  a  fork 
through  the  root,  and  another  through  the  top,  to 
straighten  it.  When  cold,  glaze  it,  and  put  a  paper 
ruche  round  the  root,  and  garnish  with  tufts  of  parsley. 

FRICASEED  TRIPE. 

Cut  a  pound  of  tripe  in  narrow  strips,  put  a  small  cup 
of  water  or  milk  to  it,  add  a  bit  of  butter  the  size  of  an 
egg,  dredge  in  a  large  teaspoonful  of  flour,  or  work  it 
with  the  butter;  season  with  pepper  and  salt,  let  it  sim- 
mer gently  for  half  an  hour,  serve  hot.  A  bunch  of  par- 
sley cut  small  and  put  with  it  is  an  improvement, 

BROILED  TRIPE. 

Prepare  tripe  as  for  frying:  lay  it  on  a  gridiron  over  a 
clear  fire  of  coals,  let  it  broil  gently;  when  one  side  is  a 
fine  brown,  turn  the  other  side  (it  must  be  nearly  done 
through  before  turning);  take  it  up  on  a  hot  dish,  butter 


THE  E  VER  Y-DA  Y  COOK-BOOK.  9 

it,  and  if  liked,  add  a  little  catsup  or  vinegar  to  the 
gravy. 

ROAST  RABBIT. 

Empty,  skin,  and  thoroughly  wash  the  rabbit;  wipe  it 
dry,  line  the  inside  with  sausage-meat  and  force-meat 
(the  latter  of  bread-crumbs,  well-seasoned,  and  worked 
up).  Sew  the  stuffing  inside,  skewer  back  the  head 
between  the  shoulders,  cut  off  the  fore-joints  of  the 
shoulders  and  legs,  bring  them  close  to  the  body,  and 
secure  them  by  means  of  a  skewer.  Wrap  the  rabbit  in 
buttered  paper,  keep  it  well  basted,  and  a  few  minutes 
before  it  is  done  remove  the  paper,  flour  and  froth  it, 
and  let  it  acquire  a  nice  brown  color.  It  should  be  done 
in  three-quarters  of  an  hour.  Take  out  the  skewers,  and 
serve  with  brown  gravy  and  red-currant  jelly.  To  bake 
the  rabbit,  proceed  in  the  same  manner  as  above;  in  a 
good  oven  it  will  take  about  the  same  time  as  roasting. 
Most  cooks  garnish  the  rabbit  with  slices  of  lemon  and 
serve  up  with  currant  jelly.  Sometimes  the  head  is  cut 
off  before  sending  to  the  table;  but  this  is  a  matter  of 
individual  taste. 

STEWED  RABBIT,  Larded. 

One  rabbit,  a  few  strips  of  bacon,  rather  more  than 
one  pint  of  good  broth  or  stock,  a  bunch  of  savory  herbs, 
salt  and  pepper  to  taste,  thickening  of  butter  and  flour, 
one  glass  of  sherry.  Well  wash  the  rabbit,  cut  it  into 
quarters,  lard  them  with  slips  of  bacon,  and  fry  them; 
then  put  them  into  a  stewpan  with  the  broth,  herbs,  and 
a  seasoning  of  pepper  and  salt;  simmer  gently  until  the 
rabbit  is  tender,  then  strain  the  gravy,  thicken  it  with 
butter  and  flour,  add  the  sherry,  give  one  boil,  pour  it 
over  the  rabbit,  and  serve.  Garnish  with  slices  of  one 
lemon. 


y0  THE  EVER  Y-DA  Y  COOK-BOO 'A. 

FRICASSEED  RABBITS. 

The  best  way  of  cooking  rabbits  is  to  fricassee  them 
Cut  them  up,  or  disjoint  them.  Put  them  into  a  stewpan  ; 
season  them  with  cayenne  pepper,  salt  and  some  chopped 
parsley.  Pour  in  a  pint  of  warm  water  (or  of  veal  broth,  U 
you  have  it)  and  stew  it  over  a  slow  fire  till  the  rabbits  are 
quite  tender ;  adding  (when  they  are  about  half  done)  some 
bits  of  butter  rolled  in  flour.  Just  before  you  take  it  from 
the  fire,  enrich  the  gravy  with  a  gill  or  more  of  thick  cream 
with  some  nutmeg  grated  into  it.  Stir  the  gravy  well,  but 
take  care  not  to  let  it  boil  after  the  cream  is  in,  lest  it 
curdle.  Put  the  pieces  of  rabbit  on  a  hot  dish,  and  pour  the 
gravy  over  them. 

A  PRETTY  DISH  OF  VENISON. 

Cut  a  breast  of  venison  in  steaks,,  make  quarter  of  a 
pound  of  butter  hot,  in  a  pan,  rub  the  steaks  over  with  a 
mixture  of  a  little  salt  and  pepper,  dip  them  in  wheat 
flour,  or  rolled  crackers,  and  fry  a  rich  brown";  when 
both  sides  are  done,  take  them  up  on  a  dish,  and  put  a 
tin  cover  over;  dredge  a  heaping  teaspoonful  of  flour  in- 
.to  the  butter  in  the  pan,  stir  it  with  a  spoon  until  it  is 
brown,  without  burning,  put  to  it  a  small  teacup  of  boil- 
ing water,  with  a  tablespoonful  of  currant  jelly  dissolved 
into  it,  stir  it  for  a  few  minutes,  then  strain  it  over  the 
meat  and  serve.  A  glass  of  wine,  with  a  tablespoonful 
of  white  sugar  dissolved  in  it,  may  be  used  for  the  gravy, 
instead  of  the  jelly  and  water.  Venison  may  be  boiled, 
and  served  with  boiled  vegetables,  pickled  beets,  etc.,  and 
sauce. 

TO  BOIL  VENISON  STEAKS. 

Let  the  gridiron  become  hot,  rub  the  bars  with  a  bit  ol 
suet,  then  lay  on  the  steaks,  having  dipped  them  w 


THE  E VERY-DAY  COOKBOOK.  71 

^''foiled  crackers  or  wheat  flour,  and  set  it  over  a  bright, 
clear,  but  not  fierce  fire  of  coals;  when  one  side  is  done, 
take  the  steak  carefully  over  the  steak  dish,  and  hold  it 
so  that  the  blood  may  fall  into  the  dish,  than  turn  them 
on  the  gridiron,  let  it  broil  nicely;  set  a  steak  dish  where 
it  will  become  hot,  put  on  it  a  bit  of  butter  the  size  of  an 
egg  for  each  pound  of  vension,  put  to  it  a  saltspoon  of 
salt,  and  the  same  of  black  pepper,  put  to  it  a  table- 
spoonful  of  current  jelly,  made  liquid  with  a  tabiespoon- 
ful  of  hot  water  or  wine,  lay  the  steaks  on,  turn  them 
once  or  twice  in  the  gravy,  and  serve  hot.  Or  they  may 
be  simply  broiled,  and  served  with  butter,  pepper,  and 
salt;  or  having  broiled  one  side,  and  turned  the  steaks, 
lay  thin  slices  of  lemon  over,  and  serve  in  the  dish  with 
the  steaks. 

/ 
BEEFSTEAK  AND  KIDNEY  PUDDING. 

Two  pounds  of  rump-steak,  two  kidneys,  seasoning  to 
taste  of  salt  and  black  pepper,  suet  crust  made  with 
milk  (see  PASTRY),  in  the  proportion  of  six  ounces  of  suet 
to  each  one  pound  of  flour. 

Mode :  Procure  some  tender  rump-steak  (that  which 
has  been  hung  a  little  time),  and  divide  it  into  pieces 
about  an  inch  square,  and  cut  each  kidney  into  eighth 
pieces.  Line  the  dish  (of  which  we  have  given  an  en- 
graving) with  crust  made  with  suet  and  flour  in  the 
above  proportion,  leaving  a  small  piece  of  crust  to  over- 
lap the  edge.  Then  cover  the  bottom  with  a  portion  of 
the  steak  and  a  few  pices  of  kidney;  season  with  salt  and 
pepper  (some  add  a  little  flour  to  thicken  the  gravy,  but 
it  is  not  necessary),  and  then  add  another  layer  of  ste.^k. 
kidney,  and  seasoning.  Proceed  in  this  manner  till  the 
dish  is  full,  when  pour  in  sufficient  water  to  come  with- 
in two  inches  of  the  top  of  ihe  basin.  Moisten  the  edges 
oi  the  crust,  cover  the  pudding  over,  press  the  two  crustt 


72  THE  EVERY-DAY  COOK-300K. 

together,  that  the  gravy  may  not  escape,  and  turn  up 
the  overhanging  paste.  Wring  out  a  cloth  in  hot  water, 
flour  it,  and  tie  up  the  pudding;  put  it  into  boiling 
water,  and  let  it  bcil  for  at  least  four  hours.  If  the  water 
diminishes,  always  replenish  with  some,  hot  in  a  jug,  as 
the  pudding  should  be  kept  covered  all  the  time,  and 
not  allowed  to  stop  boiling.  When  the  cloth  is  removed, 
cut  a  round  piece  in  the  top  of  the  crust,  to  prevent  the 
pudding  bursting,  and  send  it  to  table  in  the  basin, 
either  in  an  ornamental  dish,  or  with  a  napkin  pinned 
round  it.  Serve  quickly. 


BREAKFAST   DISHES. 


HASHED  COLD  MEAT. 

Take  your  bones,  and  stew  them  in  a  little  water 
an  onion,  some  salt  and  pepper,  and,  if  you  like,  a  little 
savory  herbs;  when  the  goodness  is  all  out  of  the  boaes, 
and  it  tastes  nice,  thicken  the  gravy  with  a  teaspoonful 
of  corn  starch,  and  if  it  is  not  very  strong  put  in  a  b't  of 
butter,  then  place  your  stew  pan  on  the  hot  hearth,  and 
put  in  your  slices  of  meat.  Warm  but  not  boil.  Serve 
with  toasted  bread. 

POTATO  AND  BEEF  HASH. 

Mince  some  cold  beef,  a  little  fat  with  the  lean,  put  to 
it  as  much  cold  boiled  potatoes  chopped  as  you  like,  (the 
quantity  as  of  meat  or  twice  as  much,)  season  with  pep- 
per and  salt;  add  as  much  gravy  or  hot  water  as  will 
make  it  moist,  then  put  in  a  stew-pan  over  a  gentle  lire: 
dredge  in  a  small  quantity  of  wheat  flour;,  stir  it  about 
with  a  spoon,  cover  the  stew-pan,  and  let  it  simmer  for 
half  an  hour — take  care  that  it  does  not  burn.  Dish  it 
with  or  without  a  slice  of  toast  under  it,  for  breakfast 
This  hash  may  be  made  without  potatoes;  if  water  is 
used  instead  of  gravy,  a  bit  of  butter  may  be  added,  more 
or  less,  according  to  the  proportion  of  tat  with  the  lean 
meat, 


74  THE  E VERY-DAY  COOK- BOOK. 

DRIED   BEEF. 

The  most  common  way  of  serving  dried  or  smoked 
beef  is  to  shave  it  into  thin  slices  or  chips,  raw;  but  a 
more  savory  relish  may  be  made  of  it  with  little  trouble. 
Put  the  slices  of  uncooked  beef  into  a  frying  pan  with 
just  enough  boiling  water  to  cover  them;  set  them  over 
the  fire  for  ten  minutes,  drain  off  all  the  water,  and  with 
a  knife  and  fork  cut  the  meat  into  small  bits.  Return  to 
the  pan,  which  should  be  hot,  with  a  tablespoonful  of 
butter  and  a  little  pepper.  Have  ready  some  well-beaten 
eggs,  allowing  four  to  a  half  pound  of  beef;  stir  them 
into  the  pan  with  the  minced  meal/  and  toss  and  stir  the 
mixture  for  about  two  minutes.  Send  to  table  in  a 
covered  dish. 

CHICKEN  CUTLETS. 

Season  pieces  of  cold  chicken  or  turkey  with  salt  and 
pepper.  Dip  in  melted  butter;  let  this  cool  on  the  meat, 
and  dip  in  beaten  egg  and  in  fine  bread-crumbs.  Fry  in 
butter  till  a  delicate  brown.  Serve  on  slices  of  hot  toast, 
with  either  a  white  or  curry  sauce  poured  around.  Pieces 
of  cold  veal  make  a  nice  dish,  if  prepared  in  this  manner. 

BEEF   PATTIES. 

Chop  fine  some  cold  beef;  beat  two  eggs  and  mix  with 
the  meat  and  add  a  little  milk,  melted  butter,  and  salt 
and  pepper.  Make  into  rolls  and  fry. 

JELLIED  VEAL. 

Boil  the  veal  tender,  pick  it  up  fine,  put  in  a  mould,  add 
the  v>ater  it  was  boiled  in,  and  set  it  in  a  cold  place; 
season  with  salt  and  pepper  to  taste;  a  layer  of  hard- 
boiled  eggs  improves  it. 


THE  E VERY-DAY  C60K-&OOK.  75 

RICE  AND  MEAT  CROQUETTES. 

One  cupful  of  boiled  rice,  one  cupful  of  finely-chopped 
cooked  meat — any  kind;  one  teaspoonful  of  salt,  a  little 
pepper,  two  tablespoonfuls  of  butter,  half  a  cupful  of 
milk,  one  egg.  Put  the  milk  on  to  boil,  and  add  the 
meat,  rice  and  seasoning.  When  this  boils,  add  the  egg, 
well  beaten;  stir  one  minute.  After  cooling,  shape,  dip 
in  egg  and  crumbs,  and  fry  as  before  directed. 

AMERICAN  TOAST. 

To  one  egg  thoroughly  beaten,  put  one  cup  of  sweet 
milk  and  a  little  salt.  Slice  light  bread,  and  dip  into  the 
mixture,  allowing  each  slice  to  absord  some  of  the  milk; 
then  brown  on  a  hot  buttered  griddle;  spread  with  but- 
ter, and  serve  hot. 

MEAT  AND  POTATOES. 

Mince  beef  or  mutton,  small,  with  onions,  pepper  and 
salt;  add  a  little  gravy,  put  into  scallop  shells  or  small 
cups,  making  them  three  parts  full,  and  fill  them  up  with 
potatoes  mashed  with  a  little  cream,  put  a  bit  of  butter 
on  the  top  and  brown  them  in  an  oven. 

BREADED   SAUSAGES. 

Wipe  the  sausages  dry.  Dip  them  in  beaten  egg  and 
bread-crumbs.  Put  them  in  the  frying-basket  and  plunge 
into  boiling  fat.  Cook  ten  minutes.  Serve  with  a  gar- 
nish of  toasted  bread  and  parsley. 

HAM  CROQUETTES. 

One  cupful  of  finely-chopped  cooked  ham,  one  of 
bread-crumbs,  two  of  hot  mashed  potatoes,  one  large 
tablespoonful  of  butter,  three  eggs,  a  speck  ct  cayenne. 
Ueat  the  ham,  cayenne,  butter,  and  two  of  the  eggs  into 


76  THE  EVERYDAY   COOKBOOK. 

the  potato.  Let  the  mixture  cool  slightly,  and  shape  it 
like  croquettes.  Roll  in  the  bread-crumbs,  dip  in  beaten 
egg  and  again  in  crumbs,  put  in  the  frying-basket  and 
plunge  into  boiling  fat.  Cook  two  minutes.  Drain,  and 
Serve. 

A  NICE  BREAKFAST  DISH. 

Chopped  cold  meat  \vell  seasoned;  wet  with  gravy,  if 
convenient,  put  it  on  a  platter;  then  take  cold  rice  made 
moist  with  milk  and  one  egg,  season  with  pepper  and 
salt;  if  not  sufficient  rice,  add  powdered  bread-crumbs; 
place  this  around  the  platter  quite  thick;  set  in  oven  to 
heat  and  brown. 

CHICKEN  IN  JELLY. 

A  little  cold  chicken  (about  one  pint),  one  cupful  of 
water  or  stock,  one-fifth  of  a  box  of  gelatine,  half  a  tea- 
sA.6onful  of  curry  powder,  salt,  pepper.  Cut  the  meat 
from  the  bones  of  a  chicken  left  from  dinner.  Put  the 
bones  on  with  water  to  cover,  and  boil  down  to  one  cup- 
ful. Put  the  gelatine  to  soak  in  one-fourth  of  a  cupful 
of  cold  water.  When  the  stock  is  -reduced  as  much  as  is 
necessary,  strain  and  season.  Add  the  curry  and  chicken. 
Season,  and  simmer  ten  minutes;  then  add  the  gelatine, 
and  stir  on  the  table  until  it  is  dissolved.  Turn  all  into 
a  mould,  and  set  away  to  harden.  This  make  a  nice 
relish  for  tea  or  lunch.  If  you  have  mushrooms,  omit 
%  the  curry,  and  cut  four  of  them  into  dice.  Stir  into  the 
mixture  while  cooking.  This  dish  can  be  varied  by 
using  tha  whites  of  hard-boiled  eggs,  or  bits  o*"  boi.ed 
ham.  To  serve:  Dip  the  mould  in  warm  water,  and  turn 
Jut  or  .he  dish.  Garnish  with  parsley. 

A  GOOD   BISH. 

Mince  cold  beef  or  lamb;  it  beef  put  in  a  pinch  of  pul- 
verized cloves;  if  lamb,  a  pinch  of  summer  savory  ju 


THE  E VERY-DAY  COOK-BOOK.  7? 

season  it,  very  little  pepper  and  some  salt,  and  put  it  in 
a  baking  dish;  mash  potatoes  and  mix  them  with  cream 
and  butter  and  a  little  salt,  and  spread  them  over  the 
meat;  beat  up  an  egg  with  cream  or  milk,  a  very  little; 
spread  it  over  the  potatoes,  and  bake  it  a  short  time, 
sufficient  to  warm  it  through  and  brown  the  potatoes. 


POULTRY,  GAME,  ETC. 


In  choosing  pouitiy,  the  best  way  to  determine  whether 
it  is  young,  is  to  try  the  skin  under  the  leg  or  wing;  if 
it  is  easily  broken,  it  is  young;  or,  turn  the  wing  back- 
wards; if  the  joint  yields  readily,  it  is  tender;  a  fat  fowl 
is  best  for  any  purpose. 

After  a  chicken  or  fowl  is  killed,  plunge  it  into  a  pot 
of  scalding  hot  water;  then  pluck  off  the  feathers,  taking 
care  not  to  tear  the  skin;  when  it  is  picked  clean,  roll  up 
a  sheet  of  white  wrapping  paper,  set  file  to  it,  and  singe 
off  all  the  hairs.  Poultry  should  be  carefully  picked, 
and  nicely  singed. 

If  a  fowl  is  fresh  killed,  the  vent  will  be  close,  and  the 
flesh  have  a  pleasant  smell. 

ROAST   TURKEY. 

Carefully  pluck  the  bird,  singe  it  with  white  paper, 
and  wipe  it  thoroughly  with  a  cloth;  draw  it,  preserve 
the  liver  and  gizzard,  and  be  particular  no*  to  break  the 
gall-bag,  as  no  washing  will  remove  the  bitter  taste  it 
imparts  where  it  once  touches.  Wash  it  inside  well,  and. 
wipe  it  thoroughly  with  a  dry  cloth;  the  outside  merely 
requires  wiping  nicely.  Cut  off  the  neck  close  to  tl1^ 
back,  but  leave  enough  of  the  crop-skin  to  turn  over; 
break  the  leg-bones  close  below  the  knee;  draw  out  the 
strings  from  the  thighs,  and  flatten  the  breast-bone  to 
make  it  look  plump.  Have  ready,  your  dressing  of 


THE   EVERYDAY  COOK-BOOK.  79 

bread-crumbs,  mixed  with  butter,  pepper,  salt,  thyme  or 
sweet  marjoram;  fill  the  breast  with  this,  and  sew  the 
neck  over  to  the  back.  Be  particular  that  the  turkey  is 
firmly  trussed.  Dredge  it  lightly  with  flour,  and  put  a 
piece  of  butter  into  the  basting-ladle;  as  the  butter  melts, 
baste  the  bird  with  it.  When  of  a  nice  brown  and  well- 
frothed,  serve  with  a  tureen  of  good  brown  gravy  and 
one  of  bread-sauce.  The  liver  should  be  put  under  one 
pinion,  and  the  gizzard  under  the  other.  Fried  sausages 
are  a  favorite  addition"  to  roast-turkey;  they  make  a 
pretty  garnish,  besides  adding  much  to  the  flavor. 
When  these  are  not  at  hand,  a  few  force-meat  balls 
should  be  placed  round  the  dish  as  a  garnish.  Turkey 
may  also  be  stuffed  with  sausage-meat,  and  a  chestnut 
force-meat  with  the  same  sauce  is,  by  many  persons, 
much  esteemed  as  an  accompaniment  to  this  favorite 
dish. 

SECOND  RECIPE. — After  drawing  and  cleansing  the 
turkey,  prepare  a  dressing  of  chopped  sausage  and  bread 
crumbs,  mixing  in  butter,  pepper,  salt  and  thyme  to 
flavor.  Fill  the  craw  and  the  body  of  the  turkey  with 
this,  and  sew  up  carefully.  Dredge  with  flour  and  put 
in  the  oven  to  roast,  basting  freely  first  with  butter  and 
water,  then  with  the  gravy  from  the  pan.  The  time  it 
takes  to  roast  will  depend  both  on  the  age  and  the 
weight  of  the  turkey.  If  you  have  a  good  fire,  you  will 
be  safe  to  allow  ten  minutes  or  so  to  the  pound.  Roast 
to  a  fine  brown,  and  serve  with  the  chopped  giblets, 
which  should  be  well  stewed,  add  cranberry  sauce. 

'4 

BOILED  TURKEY. 

Hen  turkeys  are  the  best  for  boiling.  They  eye  the 
whitest,  and,  if  nicely  kept,  tenderest.  Of  course  the 
rinews  ms>"t  be  drawn,  and  they  ought  to  be  trussed  witfc 


8O  THE  E VERY-DAY  COOK-BOOK. 

the  legs  out,  so  as  to  be  easily  carved.  Take  care  to  clean 
the  animal  well  after  it  has  been  singed.  Place  the  fowl 
in  a  sufficiently  large  pot  with  clean  water  sufficient  to 
cover  it,  and  a  little  more;  let  the  fire  be  a  clear  one,  but 
not  too  fierce,  as  the  slower  the  turkey  boils  the  plumper 
it  will  be.  Skim  carefully  and  constantly,  and  simmer 
for  two  hours  and  a  half  in  the  case  of  a  large  fowl,  and 
two  hours  for  a  smaller  beast,  and  from  an  hour  and  ten 
to  an  hour  and  forty  minutes  for  still  smaller  turkeys. 
Some  people  boil  their  turkeys  in  a  floured  cloth.  I 
don't;  the  whiteness  being  mostly  in  the  animal  itself. 
My  stuffing  for  a  boiled  turkey  is  thought  good.  I  pre- 
pare it  of  crumbs  of  stale  bread,  with  a  little  marrow  or 
butter,  some  finely-shred  parsley,  and  two  dozen  of  small 
oysters,  minus  their  beards,  of  course,  and  neatly  trim- 
med. Stuff  with  this  and  a  little  chopped  ham  in  ad- 
dition if  desired. 


TO  ROAST  A  FOWL  OR  CHICKEN. 

Have  a  bright,  clear,  and  steady  fire  for  roasting  poul- 
try; prepare  it  as  directed;  spit  it,  put  a  pint  of  hot  water 
in  the  dripping  pan,  add  to  it  a  small  tablespoonful  of 
salt,  and  a  small  teaspoonful  of  pepper,  baste  frequently, 
and  let  it  roast  quickly,  without  scorching;  when  nearly 
done,  put  a  piece  of  butter  the  size  of  a  large  egg  to  the 
water  in  the  pan;  when  it  melts,  baste  with  it,  dredge  a 
little  flour  over,  baste  again,  and  let  it  finish;  half  an 
hour  will  roast  a  full-grown  chicken,  if  the  fire  is  right. 
When  done  take  it  up,  let  the  giblets  (heart,  liver,  and 
gizzard)  boil  tender,  and  chop  them  very  fine,  and  put 
them  in  the  gravy;  add  a  tablespoonful  of  browned  flour, 
and  a  bit  of  butter,  stir  it  over  the  fire  for  a  few  minutes, 
then  serve  in  a  gravy  tureen.  Or  put  the  giblets  in  the 
pan  and  let  them  roast. 


THE  E  VER  Y-DA  Y  COOK-BOOK.  Si 


BOILED  CHICKENS. 

Clean,  wash,  and  stuff  as  for  roasting.  Baste  a  floured 
cloth  around  each,  and  put  into  a  pot  with  enough  boil- 
ing water  to  cover  them  well.  The  hot  water  cooks  the 
skin  at  once,  and  prevents  the  escape  of  the  juices.  The 
broth  will  not  be  so  rich  as  if  the  fowls  are  put  on  in 
cold  water,  but  this  is  a  proof  that  the  meat  will  be  more 
nutritious  and  better  flavored.  Stew  very  slowly,  for  the 
first  half  hour  especially.  Boil  an  hour  or  more,  guiding 
yourself  by  size  and  toughness.  Serve  with  egg  or  bread 
sauce. 

BROILED  CHICKEN. 

Prepare  in  the  same  way  as  for  boiling,  cut  them  in 
two  through  the  back,  and  flatten  them  ;  place  on  a  cold 
gridiron  over  a  nice  red  fire.  After  a  little  time,  when  they 
have  become  thoroughly  hot,  set  them  on  a  plate  or  other 
dish,  and  lard  them  well  with  a  piece  of  butter ;  pepper 
and  salt  them  to  taste,  chiefly  on  the  inside,  then  place 
them  on  the  brander  and  continue  turning  till  done — they 
will  take  fully  twenty  minutes.  Serve  hot,  with  a  little 
dab  of  butter  and  plenty  of  stewed  mushrooms — a  delightful 
dish. 

FRIED  CHICKEN.' 

Cut  the  chicken  in  pieces,  lay  it  in  salt  and  water,  which 
change  several  times  ;  roll  each  piece  in  flour  ;  fry  in  very 
hot  lard  or  butter,  season  with  salt  and  pepper ;  fry  pars- 
ley with  them  also.  Make  a  gravy  of  cream  seasoned  with 
salt,  pepper  and  a  little  mace,  thickened  with  a  little  flour 
in  the  pan  in  which  the  chickens  w  ere  fried,  pouring  off  the 
lard. 


g2  THE  E VERY-DAY  COOK-BOOK. 


FRICASSEE  OF  CHICKEN. 

Cut  into  joints,  scald  and  skin,  place  in  a  stewpan,  with 
two  raw  onions  cut  into  eight  parts,  a  little  chopped  parsley, 
salt  and  pepper,  and  the  least  squeeze  of  lemon  juice. 
Add  a  bit  of  butter  as  large  as  an  egg,  and  fill  in  a  pint  of 
water.  Stew  for  an  hour  under  a  very  close  lid,  then 
lift  and  strain  off  the  gravy,  into  which  beat  gradually  a 
teacupful  of  cream  and  the  yolks  of  two  eggs ;  heat  up  the 
gravy,  taking  care  that  it  does  not  boil,  and  pour  it  over  the 
fricassee. 


TO  CURRY  CHICKEN. 

Slice  an  onion  and  brown  in  a  little  butter ;  add  a  spoon- 
ful of  curry  powder ;  allow  it  to  remain  covered  for  a  few 
minutes  to  cook ;  add  a  little  more  butter  and  put  in  chicken, 
veal,  etc.,  etc. ;  cut  up  small,  thicken  with  a  little  flour. 
This  is  excellent. 


PRESSED  CHICKEN. 

Cut  up  the  fowls  and  place  in  a  kettle  with  a  tight 
cover,  so  as  to  retain  the  steam  ;  put  about  two  teacups 
of  water  and  plenty  of  salt  and  pepper  over  the  chicken, 
then  let  it  cook  until  the  meat  cleaves  easily  from  the 
bones  ;  cut  or  chop  all  the  meat  (freed  from  skin,  bone 
and  gristle)  about  as  for  chicken  salad ;  season  well,  put 
into  a  dish  and  pour  the  remnant  of  the  juice  in  which  it 
was  cooked  over  it.  This  will  jeliy  when  cold,  and  can 
then  be  sliced  or  set  on  the  table  in  shape.  Nice  for  tea 
or  lunch.  The  knack  of  making  this  simple  dish  is  not 
having  too  much  water ;  it  will  not  jelly  if  too  weak,  or 
if  the  water  is  allowed  to  boil  away  entirely  while  cook- 
ing. 


TUE  E  VEK  \  '-DA  Y  COOK-BOOK. 


CHICKEN   POT-PIE. 

Skin  and  cut  up  the  fowls  into  joints,  and  put  the 
neck,  legs  and  backbones  in  a  stew-pan,  with  a  little 
water,  an  onion,  a  bunch  of  savory  herbs,  and  a  blade  of 
mace  ;  let  these  stew  for  an  hour,  and,  when  done,  strain 
off  the  liquor  :  this  is  for  gravy.  Put  a  layer  of  fowl  at 
the  bottom  of  a  pie-dish,  then  a  layer  of  ham,  then  one 
of  force-meat  and  hard-boiled  eggs,  cut  in  rings ;  between 
the  layers  put  a  seasoning  of  pounded  mace,  nutmeg, 
pepper  and  salt.  Pour  in  about  half  a  pint  of  water, 
border  the  edge  of  dish  with  puff-crust,  put  on  the  cover, 
ornament  the  top  and  glaze  it  by  brushing  over  it  the 
/oik  of  an  egg.  Bake  for  about  an  hour  and  a  half,  and, 
when  done,  pour  in  at  the  top,  the  gravy  r  ade  from  the 
bones. 


A  CHICKEN  SAT. AD. 

Take  a  fine  white  bunch  of  celery  (four  or  five  heads), 
scrape  and  wash  it  white ;  reserve  the  delicate  green 
leaves;  shred  the  white  part  like  straws,  lay  this  in  a 
glass,  or  white  china  dish,  in  the  form  of  a  nest.  Mince 
all  the  white  meat  of  a  boiled,  or  white  stewed  fowl,  without 
the  skin,  and  put  it  in  the  nest. 

Make  a  salad  dressing  thus  :  Rub  the  yolks  of  two  hard- 
boiled  eggs  to  a  smooth  paste,  with  a  dessertspoonful  of 
salad  oil,  or  melted  butter ;  add  to  it  two  teaspoonfuls  of 
made  mustard,  and  a  small  teaspoonful  of  fine  white  sugar, 
and  put  to  it  gradually  (stirring  it  in)  a  large  cup  of  strong 
vinegar. 

Make  a  wreath  of  the  most  delicate  leaves  of  the 
celery,  around  the  edge  of  the  nest,  between  it  and  the 
chicken ',  pour  the  dressing  over  the  chicken,  when  ready 


84  THE  E VERY-DAY  COOK-BOOK. 

to  serve;  if  the  dressing  is  poured  over  too  soon  it  will 
discolor  the  celery. 

White  heart  lettuce  may  be  used  for  the  nest,  instead 
of  celery. 

JELLIED  CHICKEN. 

Boil  a  fowl  until  it  will  slip  easily  from  the  bones;  let 
the  water  be  reduced  to  about  one  pint  in  boiling;  pick 
the  meat  from  the  bones  in  good  sized  pieces,  taking  out 
all  gristle,  fat,  and  bones;  place  in  a  wet  mould;  skim 
the  fat  from  the  liquor;  a  little  butter;  pepper  and  salt 
to  the  taste,  and  one  half  ounce  of  gelatine.  When  this 
dissolves,  pour  it  hot  over  the  chicken.  The  liquor  must 
be  seasoned  pretty  high,  for  the  chicken  absorbs. 

CHICKEN  PATES. 

Mince  chicken  that  has  been  previously  roasted  t>i 
boiled,  and  season  well;  stir  into  this  a  sauce  made  of 
half  a  pint  of  milk,  into  which  while  boiling  ateaspoonful 
of  corn  starch  has  been  added  to  thicken,  season  with 
butter,  about  a  teaspoonful,  and  salt  and  pepper  to 
taste.  Have  ready  small  pate  pans  lined  with  a  good 
puff  paste.  Bake  the  crust  in  a  brisk  oven;  then  fill  the 
pans  and  set  in  the  oven  a  few  minutes  to  brown  very 
slightly. 

SAGE-AND-ONION  STUFFING,  FOR  GEESE,  DUCKS 
AND  PORK. 

Four  large  onions,  ten  sage-leaves,  one  quarter  pound 
of  bread-crumbs  ^-.e  ?.  .i  one  half  ounce  of  butter,  salt 
and  pepper  to  taste,  o  v  gg.  Pee.  ".he  onions,  cut  them 
>nto  boiling  water,  let  ti.  n  simmer  for  five  minutes  or 
rather  longer,  and,  just  be. ore  they  are  taken  out,  put  in 
tne  sage-leaves  for  a  minute  or  two  to  take  of  their  raw- 
ness.  Chop  both  these  very  fine,  add  toe  bread,  season 


THE  E VERY-DAY  COOK-BOOK.  8$ 

ing,  and  butter,  and  work  the  whole  together  with  the 
yolk  of  an  egg,  when  the  stuffing  will  be  ready  for  use. 
It  should  be  rather  highly  seasoned,  and  the  sage-leaves 
should  be  very  finely  chopped.  Many  cooks  do  not  par- 
boil the  onions  in  the  manner  just  stated,  but  merely  use 
them  raw.  The  stuffing  then,  however,  is  not  nearly  so 
mild,  and,  to  many  tastes,  its  strong  flavor  would  be  very 
objectionable.  When  made  for  goose,  a  portion  of  the 
liver  of  the  bird,  simmered  fora  few  minutes  and  very 
finely  minced,  is  frequently  added  to  this  stuffing;  and 
where  economy  is  studied",  the  egg  may  be  dispensed  with. 

TO  ROAST  A  GOOSE. 

Having  drawn  and  singed  the  goose,  wipe  out  the  in- 
side with  a  cloth,  and  sprinkle  in  some  pepper  and  salt. 
Make  a  stuffing  of  four  good  sized  onions,  minced  fine, 
and  half  their  quantity  of  green  sage  leaves,  minced  also, 
a  large  teacupful  of  grated  bread-crumbs,  a  piece  of 
butter  the  size  of  a  walnut,  and  the  beaten  yolks  of  two 
eggs,  with  a  little  pepper  and  salt.  Mix  the  whole  to- 
gether, and  incorporate  them  well.  Put  the  stuffing 
into  the  goose,  and  press  it  in  hard;  but  do  not  entirely 
fill  up  the  cavity,  as  the  mixture  will  swell  in  cooking. 
Tie  the  goose  securely  round  with  a  greased  or  wetted 
string;  and  paper  the  breast  to  prevent  it  from  scorch- 
ing. The  fire  must  be  brisk  and  well  kept  up.  It  will 
require  from  two  hours  to  two -and  a  half  to  roast. 
Baste  jt  at  first  with  a  little  salt  and  water,  and  then  with 
its  own  gravy.  Take  off  the  paper  when  the  goose  is 
about  half  done,  and  dredge  it  with  a  little  flour  towards 
the  last.  Having  parboiled  the  liver  and  heart,  chop 
them  and  put  them  into  the  gravy,  which  must  be  skim- 
med well  and  thickened  with  a  little  browned  flour. 

Send  apple  sauce  to  table  with  the  goose;  also  mashed 
potatoes. 


S6  THE  E VERY-DAY  COOKBOOK. 

A  goose  may  be  stuffed  entirely  with  potatoes,  boiled 
and  mashed  with  milk,  butter,  pepper  and  salt. 

You  may  make  a  gravy  of  the  giblets,  that  is  the  neck, 
pinions,  liver,  heart  and  gizzard,  stewed  in  a  little  water, 
thickened  with  butter,  rolled  in  flour,  and  seasoned  with 
pepper  and  salt.  Before  you  send  it  to  table,  take  out 
all  but  the  liver  and  heart;  mince  them  and  leave  them 
irv  the  gravy.  This  gravy  is  by  many  preferred  to  that 
which  comes  from  the  goose  in  roasting.  It  is  well  to 
have  both. 

If  a  goose  is  old  it  is  useless  to  cook  it,  as  when  hard 
and  tough  it  cannot  be  eaten. 

ROAST  DUCKS. 

Wash  and  dry  the  ducks  carefully.  Make  a  stuffing 
of  sage  and  onion;  insert,  and  sew  up  completely  that 
the  seasoning  may  not  escape.  If  tender,  ducks  do  not 
require  more  than  an  hour  to  roast.  Keep  them  well 
basted,  and  a  few  minutes  before  serving,  dredge  lightly 
with  flour,  to  make  them  froth  and  look  plump.  Send 
to  table  hot,  with  a  good  brown  gravy  poured  not  round 
but  over  them.  Accompany  with  currant  jelly,  and,  if  in 
season,  green  peas. 

ROAST  PIGEONS. 

Clean  the  pigeons,  and  stuff  them  the  same  as  chick- 
ens; leave  the  feet  on,  dip  them  into  scalding  water,  strip 
off  the  skin,  cross  them,  and  tie  them  together  below  the 
breast  bone;  or  cut  them  off;  the  head  may  remain  on; 
if  so,  dip  it  in  scalding  water,  and  pick  it  clean;  twist  the 
wings  back,  put  the  liver  between  the  right  wing  and 
the  body,  and  turn  the  head  under  the  other;  rub  the 
outside  of  each  bird  with  a  mixture  of  pepper  and  salt; 
spit  them,  and  put  some  water  in  the  dripping-pan;  for 


THE  E  VER  Y-DA  Y  COOK-BOO^.  87 

each  bird  put  a  bit  of  butter  the  size  of  a  small  egg,  put 
them  before  a  hot  fire, 'and  let  them  roast  quickly;  baste 
frequently,  half  an  hour  will  do  them;  when  nearly  done, 
dredge  them  with  wheat  flour  and  baste  with  the  butter 
in  the  pan;  turn  them,  that  they  may  be  nicely  and  easily 
browned;  when  done,  take  them  up,  set  the  pan  over  the 
fire,  make  a  thin  batter  of  a  teaspoonful  of  wheat  flour, 
and  cold  water,  when  the  gravy  is  boiling  hot,  stir  it  in; 
continue  to  stir  it  for  a  few  minutes,  until  it  is  brown, 
then  pour  it  through  a  gravy  sieve  into  a  tureen,  and 
serve  with  the  pigeons. 

TO  MAKE  A  BIRD'S  NEST. 

Boil  some  yellow  macaroni  gently,  until  it  is  quite 
swelled  out  and  tender,  then  cut  it  in  pieces,  the  length 
of  a  finger,  and  lay  them  on  a  dish  like  a  straw  nest. 

Truss  pigeons  with  the  heads  on,  (having  scalded  and 
picked  them  clean,)  turned  under  the  left  wing,  leave  the 
feet  on,  and  having  stewed  them,  arrange  them  as  in  a 
nest;  pour  the  gravy  over  and  serve. 

The  nest  may  be  made  of  boiled  rice,  or  bread  cut  in 
pieces,  the  length  and  thickness  of  a  finger,  and  fried  a 
nice  brown  in  hot  lard,  seasoned  with  pepper  and  salt. 
Or,  make  it  of  bread,  toasted  a  yellow  brown.  Any 
small  birds  may  be  stewed  or  roasted,  and  served  in  this 
way. 

PIGEONS  IN  JELLY. 

Wash  and  truss  one  dozen  pigeons.  Put  them  in  a 
kettle  with  four  pounds  of  the  shank  of  veal,  six  cloves, 
twenty-five  pepper-corns,  an  onion  that  has  been  fried  in 
one  spoonful  of  butter,  one  stalk  of  celery,  a  bouquet  of 
sweet  herbs  and  four  and  a  half  quarts  of  water.  Have 
the  veal  shank  broken  in  small  pieces.  As  soon  as  the 
contents  of  the  kettle  come  to  a  boil,  skim  carefully,  and 
se';  for  three  hours  where  they  will  just  simmer.  After 


88  THE  E VERY-DAY  COOK-BOOK. 

they  have  been  cooking  one  hour,  add  two  tablespoon- 
fuls  of  salt.  When  the  pigeons  are  done,  take  them  up, 
being  careful  not  to  break  them,  and  remove  the  strings. 
Draw  the  kettle  forward,  where  it  will  boil  rapidly,  and 
keep  there  for  forty  minutes;  then  strain  the  liquor 
through  a  napkin,  and  taste  to  see  if  seasoned  enough. 
The  water  should  have  boiled  down  to  two  and  a  half 
quarts.  Have  two  moulds  that  will  each  hold  six  pig- 
eons. Put  a  thin  layer  of  the  jelly  in  these,  and  set  on 
ice  to  harden.  When  hard,  arrange  the  pigeons  in  them, 
and  cover  with  the  jelly,  which  must  be  cold,  but  liquid. 
Place  in  the  ice  chest  for  six  or,  better  still,  twelve  hours. 
There  should  be  only  one  layer  of  the  pigeons  in  the 
mould. 

To  serve:  Dip  the  mould  in  a  basin  of  warm  water  for 
one  minute,  and  turn  on  a  cold  dish.  Garnish  with 
pickled  beets  and  parsley.  A  Tartare  sauce  can  be 
served  with  this  dish. 

If  squabs  are  used,  two  hours  will  cook  them.  All 
small  birds,  as  well  as  partridge,  grouse,  etc.,  can  be  pre- 
pared in  the  same  manner.  Remember  that  the  bird* 
must  be  cooked  tender,  and  that  the  liquor  must  be  s«> 
reduced  that  it  will  become  jellied. 

PIGEON  PIE. 

Clean  and  truss  three  or  four  pigeons,  rub  the  outside 
and  in  with  a  mixture  of  pepper  and  salt;  rub  the  inside 
with  a  bit  of  butter,  and  fill  it  with  a  bread-and-butter 
stuffing,  or  mashed  potatoes;  sew  up  the  slit,  butter  the 
sides  of  a  tin  basin  or  pudding-dish,  and  line  (the  sides 
only,)  with  pie  paste,  rolled  to  quarter  of  an  inch  thick» 
ness;  lay  the  birds  in;  for  three  large  tame  pigeons,  cut 
quarter  of  a  pound  of  sweet  butter  and  put  it  over  them; 
strew  over  a  large  teaspoonful  of  salt,  and  a  small  tea- 
spoonful  of  pepper,  with  a  bunch  of  finely  cut  parsley,  if 
liked;  dredge  a  large  tablespoonful  of  wheat  flour  over; 


THE  EVERY-DAY  COOK-BOOK,  89 

put  in  water  to  nearly  fill  the  pic;  lay  skewers  across  the 
top,  cover  with  a  puff  paste  crust;  cut  a  slit  in  the  mid- 
dle, ornament  the  edge  with  leaves,  braids,  or  shells  of 
paste,  and  put  it  in  a  moderately  hot  or  quick  oven,  for 
one  hour;  when  nearly  done,  brush  the  top  over  with  the 
yolk  of  an  egg  beaten  with  a  little  milk,  and  finish.  The 
pigeons  for  this  pie  may  be  cut  in  two  or  more  pieces, 
if  preferred. 

Any  small  birds  may  be  done  in  this  manner. 

WILD  DUCKS. 

Nearly  all  wild  ducks  are  liable  to  have  a  fishy  flavor, 
and  when  handled  by  inexperienced  cooks,  are  some- 
times uneatable  from  this  cause.  Before  roasting  thei.v 
guard  against  this  by  parboiling  them  with  a  small  car- 
rot, peeled,  put  within  each.  This  will  absorb  the  uiv 
pleasant  taste.  An  onion  will  have  the  same  effect;  but, 
unless  you  mean  to  use  onion  in  the  stuffing,  the  carrot 
is  preferable.  In  my  own  kitchen,  I  usually  put  in  the 
onion,  considering  a  suspicion  of  garlic  a  desideratum  in 
roast  duck,  whether  wild  or  tame. 

ROAST  WILD  DUCK. 

Parboil  as  above  directed;  throw  away  the  carrot  or 
onion,  lay  in  fresh  water  half  an  hour;  stuff  with  bread- 
crumbs seasoned  with  pepper,  salt,  sage,  and  onion,  and 
roast  until  brown  and  tender,  basting  for  half  the:  time 
with  butter  and  water,  then  with  the  drippings.  Add  to 
the  gravy,  when  you  have  taken  up  the  ducks,  a  tea- 
spoonful  of  currant  jelly,  and  a  pinch  of  cayenne. 
Thicken  with  browned  flour  and  serve  in  a  tureen. 

WILD  TURKEY. 

Draw  and  wash  the  inside  very  carefully,  as  with  a! , 
game.  Domestic  fowls  are,  or  should  be,  kept  up  with- 


QO  THE  E VERY-DAY  COCK-BOOK, 

out  eating  for  at  least  twelve  hours  before  they  are 
killed;  but  we  must  shoot  wild  when  we  can  get  the 
chance,  and  of  course  it  often  happens  that  their  crops 
are  distented  by  a  recent  hearty  meal  of  rank  or  green 
food.  Wipe  the  cavity  with  a  dry  soft  cloth  before  you 
stuff.  Have  a  rich  force-meat,  bread-crumbs,  some  bits 
of  fat  pork,  chopped  fine,  pepper,  and  salt.  Moisten 
with  rnilk,  and  beat  in  an  egg  and  a  couple  of  table- 
spoomuls  of  melted  butter.  Baste  with  butter  and 
water  for  the  first  hour,  then  three  or  four  times  with 
gravy;  lastly,  five  or  six  times  with  melted  butter.  A 
generous  and  able  housekeeper  told  me  once  that  she 
always  allowed  a  pound  of  butter  for  basting  a  large 
wild  turkey.  This  was  an  extravagant  quantity,  but  the 
meat  is  drier  than  that  of  the  domestic  fowl,  and  not 
nearly  so  fat.  Dredge  with  flour  at  the  last,  froth  with 
butter,  and  when  he  is  of  a  tempting  brown,  serve.  Skim 
the  gravy,  add  a  little  hot  water,  pepper,  thicken  with 
the  giblets  chopped  fine  and  browned  flour,  boil  up,  and 
pour  into  a  tureen.  At  the  South  the  giblets  are  not  put 
in  the  grav)r,  but  laid  whole,  one  under  each  wing,  when 
the  turkey  is  dished.  Garnish  with  small  fried  sausages, 
not  larger  than  a  dollar,  crisped  parsley  between  them. 
Send  around  currant  jelly  and  cranberry  sauce  with  it. 

TO  ROAS  I  SNIPES,  WOODCOCKS,  OR  PLOVERS. 

Pick  them  immediately;  wipe  them,  and  season  them 
slightly  with  pepper  and  salt.  Cut  as  many  slices  of 
bread  as  you  have  birds.  Toast  them  brown,  butter 
them,  and  lay  them  in  the  pan.  Dredge  the  birds  \vitk 
flour,  and  put  them  in  the  oven  with  a  brisk  fire.  Baste 
them  with  lard,  or  fresh  butter.  They  will  be  done  in 
twenty  or  thirty  minutes.  Serve  them  up  laid  on  the 
toast,  and  garnished  with  sliced  orange,  or  with  orange 
iellv 


THE  E VERY-DAY  COO V- BOOK.  9? 

ROAST   PARTRIDGE. 

Choose  young  birds,  with  dark-colored  bills  and  yel- 
iowish  legs,  and  let  them  hang  a  few  days,  or  there  will 
b"  no  flavor  to  the  flesh,  nor  will  it  be  tender.  The  time 
they  should  be  kept  entirely  depends  on  the  taste  of 
those  for  whom  they  are  intended,  as  what  some  persons 
would  consider  delicious,  would  be  to  others  disgusting 
and  offensive.  They  may  be  trussed  with  or  without 
the  head,  the  latter  mode  being  now  considered  the  most 
fashionable.  Pluck,  draw,  and  wipe  the  partridge  care- 
fully inside  and  out;  cut  off  the  head,  leaving  sufficient 
skin  on  the  neck  to  skewer  back;  bring  the  legs  close  to 
the  breast,  between  it  and  the  side-bones,  and  pass  a 
skewer  through  the  pinions  and  thick  part  of  the  thighs. 
When  the  head  is  left  on,  it  should  be  brought  round 
and  fixed  on  to  the  point  of  the  skewer.  When  the  bird 
is  firmly  and  plumply  trussed,  roast  it  before  a  nice 
bright  fire;  keep  it  well  basted,  and  a  few  minutes  before 
serving,  flour  and  froth  it  well.  Dish  it,  and  serve  with 
gravy  and  bread-sauce,  and  send  to  table  hot  and  quickly, 
\  little  of  the  gravy  should  be  poured  over  the  bird. 

• 
ROAST  QUAIL. 

Pluck  and  draw  the  birds,  rub  a  little  butter  over  them, 
tie  a  strip  of  bacon  over  the  breasts,  and  set  them  in  the 
oven  for  twenty  to  twenty-five  minutes. 

ROAST  PRAIRIE  CHICKEN. 

The  bird  being  a  little  strong,  and  its  flesh  when 
cooked  a  little  dry,  it  should  be  either  larded  or  wide 
strips  of  bacon  or  pork  placed  over  its  breast.  A  mild 
seasoned  stuffing  will  improve  the  flavor  of  old  birds. 
Dust  a  little  flour  over  them,  baste  occasionally,  and 
serve.  Pheasant*  vnay  be  managed  in  the  same  manner. 


Q2  THE  E VERY-DAY  COOKBOOK. 

LARDED  GROUSE. 

• 

Clean  and  wash  the  grouse.  Lard  the  breast  ariot 
legs.  P_un  a  small  skewer  into  the  legs  and  through  the 
tail.  Tie  firmly  with  twine.  Dredge  with  salt,  and  rub 
the  breast  with  soft  butter;  then  dredge  thickly  with 
flour.  Put  into  a  quick  oven.  If  to  be  very  rare,  cook 
twenty  minutes;  if  wished  better  done,  thirty  minutes. 
The  former  time,  as  a  general  thing,  suits  gentlemen 
better,  but  thirty  minutes  is  preferred  by  ladies.  If  the 
birds  are  cooked  in  a  tin-kitchen,  it  should  be  for  thirty 
or  thirty-five  minutes.  When  done,  place  on  a  hot  dish, 
on  which  has  been  spread  bread  sauce.  Sprinkle  fried 
crumbs  over  both  grouse  and  sauce.  Garnish  with 
parsley.  The  grouse  may,  instead,  be  served  on  a  hot 
dish,  with  the  parsley  garnish,  and  the  sauce  and  crumbs 
served  in  separate  dishes.  The  first  method  is  the  bet- 
ter, however,  as  you  get  in  th&  sauce  all  the  gravy  that 
comes  from  the  birds. 

PORK,  HAMS,  etc. 

To  CHOOSE  PoaK. — If  the  rind  of  pork  is  tough  and 
thick,  and  cannot  easily  be  impressed  with  the  finger,  it 
is  old. 

If  fresh,  the  flesh  will  look  cool  and  smooth;  when 
moist  or  clammy  it  is  stale.  The  knuckle  is  the  first  to 
become  tainted. 

Pork  is  often  what  is  called  measly,  and  is  then  almost 
poisonous;  measly  pork  may  easily  be  detected,  the  fat 
being  fi\ll  of  small  kernels.  Swill  or  still-fed  pork  is  not 
fit  for  curing;  either  dairy  or  corn  fed  is  good. 

Fresh  pork  is  in  season  from  October  to  April. 

In  cutting  up  a  large  hog,  it  is  first  cut  in  two  down 
tne  back  and  belly.  The  chine  or  backbone  should  be 
cut  out  from  each  side  the  whole  length,  and  ij  either 


THE  E VERY-DAY  COOK-BOOK.  93 

boiled  or  roasted.  The  chine  is  considered  the  prime 
part.  The  sides  of  the  hog  are  made  into  bacon,  and 
the  inside  or  ribs  is  cut  with  very  little  meat;  this  is  the 
spare-rib. 

CURING  HAMS. 

Hang  up  the  hams  a  week  or  ten  days,  the  longer  the 
tenderer  and  better,  if  kept  perfectly  sweet;  mix  for  each 
good-sized  ham,  one  teacup  of  salt,  one  tablespoon  of 
molasses,  one  ounce  of  saltpetre;  lay  the  hams  in  a 
clean  dry  tub;  heat  the  mixture  and  rub  well  into  the 
hams,  especially  around  the  bones  and  recesses;  repeat 
the  process  once  or  twice,  or  until  all  the  mixture  is 
used;  then  let  the  hams  lie  two  or  three  days,  when  they 
must  be  put  for  three  weeks  in  brine  strong  enough  to 
bear  an  egg;  then  soak  eight  hours  in  cold  water;  hang 
up  to  dry  in  the  kitchen  or  other  more  convenient  place 
for  a  week  or  more;  smoke  from  three  to  five  days,  being 
careful  not  to  heat  the  hams.  Corn-cobs  and  apple-tree 
wood  are  good  for  smoking.  The  juices  are  better  re- 
tained if  smoked  with  the  hock  down.  Tie  up  carefully 
in  bags  for  the  summer. 

TO  ROAST  A  LEG  OF  PORK. 

Take  a  sharp  knife  and  score  the  skin  across  in  narrow 
stripes  (you  may  cross  it  again  so  as  to  form  diamonds) 
and  rub  in  some  powdered  sage.  Raise  the  skin  at  the 
knuckle  and  put  in  a  stuffing  of  minced  onion  and  sage, 
bread  crumbs,  pepper,  salt,  and  beaten  yolk  of  egg, 
Fasten  it  down  with  a  buttered  string,  or  with  Sttewers 
You  may  make  deep  incisions  in  the  meat  of  the  largh 
end  of  the  leg,  and  stuff  them  also,  pressing  in  the  filling 
very  hard.  Rub  a  little  sweet  oil. all  over  the  skin  with 
a  brush  or  a  goose  feather,  to  make  it  crisp  and  of  a 
handsome  brown.  A  leg  of  pork  will  require  from  thre<5 


94  THE  E VERY-DAY  COOK  BOOK. 

to  i'our  hours  to  roast.  Moisten  it  all  the  time  by  brush- 
ing it  with  sweet  oil,  ;V>  with  fresh  butter  tied  in  a  rag. 
To  baste  it  with  its  own  dripping  will  make  the  skin 
tough  and  hard.  Skim  the  fat  carefully  from  the  gravy, 
which  should  be  thickened  with  a  little  flour. 

A  roast  leg  of  pork  should  always  be  accompanied 
by  apple  sauce,  and  by  mashed  potatoes  and  mashed 
turnips. 

PORK  AND   BEANS. 

Pick  over  carefully  a  quart  of  beans  and  let  them  soak 
over  night;  in  the  morning  wash  and  drain  in  another 
water,  put  on  to  boil  in  cold  water  with  half  a  teaspoon 
of  soda;  boil  about  thirty  minutes  (when  done  the  skin 
of  a  bean  will  crack  if  taken  out  and  blown  upon),  drain, 
and  put  in  an  earthen  pot  first  a  slice  of  pork  and  then 
the  beans,  with  two  or  three  tablespoons  of  molasses. 
When  the  beans  are  in  the  pot,  put  in  the  centre  half  or 
three  fourths  of  a  pound  of  well-washed  salt  oork  with 
the  rind  scored  in  slices  or  squares,  and  uppermost;  sea- 
Bon  with  pepper  and  salt  if  needed;  cover  all  with  hot 
Ivater,  and  bake  six  hours  or  longer  in  a  moderate  oven, 
adding  hot  water  as  needed;  they  cannot  be  baked  too 
long.  Keep  covered  so  that  the}'  will  not  burn  on  the 
top,  but  remove  cover  an  hour  or  two  before  serving,  to 
brown  the  top  and  crisp  the  pork. 

PORK  SAUSAGES. 

Take  such  a  proportion  of  fat  and  lean  pork  as  you 
jfke;  chop  it  quite  fine,  and  for  every  ten  pounds  of  meat 
'.ake  four  ounces  of  fine  salt,  and  one  of  fine  pepper; 
\lried  sage,  or  lemon  thyme,  finely  powdered,  may  be 
added  if  liked;  a  teaspoonful  of  sage,  and  the  same  of 
ground  alspice  and  cloves,  to  each  ten  pounds  of  meat. 
Mix  the  seasoning  through  the  meat;  pack  it  down  in 


THE  ETERY-DAY  COO k'- BOOK.  95 

Stone  pots,  or  put  it  in  muslin  bags.  Or  fill  the  hog's  or 
ox's  guts,  having  first  made  them  perfectly  clean,  thus: 
empty  them,  cut  them  in  lengths,  and  lay  them  three  or 
four  days  in  salt  and  water,  or  weak  lime  water;  turn, 
them  inside  out  once  or  twice,  scrape  them;  then  rinse 
them,  and  fill  with  the  meat. 

If  you  do  not  use  the  skins  or  guts,  make  the  sausage 
meat  up  the  size  and  shape  of  sausages,  dip  them  in 
beaten  egg,  and  then  into  wheat  flour,  or  rolled  crackers, 
or  simply  into  wheat  flour,  and  fry  in  hot  lard.  Turn 
them,  that  every  side  may  be  a  fine  color.  Serve  hc-% 
with  boiled  potatoes  or  hominy;  either  taken  fro  /  the 
gravy,  or  after  they  are  fried,  pour  a  little  boilii  ir  »vater 
into  the  gravy  in  the  pan,  and  pour  it  over  them;  or  first 
dredge  in  a  teaspoonful  of  wheat  flour,  stir  it  un'il  i'-  .s 
smooth  and  brown;  then  add  a  little  boiling  water,  let 
it  boil  up  once,  then  put  it  in  the  dish  with  the  sausages. 

Chopped  onion  and  green  parsley  may  be  added  to 
the  sausage  meat,  when  making  ready  to  fry. 

Or  sausage  meat  may  be  tied  in  a  muslin  bag,  and 
boiled,  and  served  with  vegetables;  or  let  it  become  cold, 
and  cut  in  slices. 

PORK  CHOPS,  STEAKS  AND  CUTLETS. 

Fry  or  stew  pork  chops,  after  taking  off  the  rind  or 
skin,  the  same  as  for  veal. 

Cutlets  and  steaks  are  also  fried,  broiled,  or  stewed, 
the  same  as  veal. 

ROAST  PIG. 

Thoroughly  clean  the  pig,  then  rinse  it  in  cold  water, 
wipe  it  dry;  then  rub  the  inside  with  a  mixture  of  salt 
and  pepper,  and  if  liked,  a  little  pounded  and  sifted  sage; 
make  a  stuffing  thus:  cut  some  wheat  bread  in  slices 
half  an  inch  thick,  spread  butter  on  to  half  its  thicknrss, 


96  TffE  E  VERY-DAY  COOK-BOOK. 

sprinkled  with  pepper  and  salt,  and  if  liked,  a  little 
pounded  sage  and  minced  onion;  pour  enough  hot 
water  over  the  bread  to  make  it  moist  or  soft,  then  fill 
the  body  with  it  and  sew  it  together,  or  tie  a  cord  around 
it  to  keep  the  dressing  in,  then  spit  it;  put  a  pint  of 
water  in  the  dripping-pan,  put  into  it  a  tablespoonful  of 
salt,  and  a  teaspoonful  of  pepper,  let  the  fire  be  hotter 
at  each  end  than  in  the  middle,  put  the  pig  down  at  a 
little  distance  from  the  fire,  baste  it  as  it  begins  to  roast, 
and  gradually  draw  it  nearer;  continue  to  baste  occa- 
sionally; turn  it  that  it  may  be  evenly  cooked;  when  the 
eyes  drop  out  it  is  done;  or  a  better  rule  is  to  judge  by 
the  weight,  fifteen  minutes  for  each  pound  of  meat,  if 
the  fire  is  right. 

Have  a  bright  clear  fire,  with  a  bed  of  coals  at  the 
bottom;  first  put  the  roast  at  a  little  distance,  and  grad- 
ually draw  it  nearer;  when  the  pig  is  done  stir  up  the 
fire,  take  a  coarse  cloth  with  a  good  bit  of  butter  in  it, 
and  wet  the  pig  all  over  with  it,  and  when  the  crackling 
is  crisp  take  it  up;  dredge  a  little  flour  into  the  gravy, 
let  it  boil  up  once,  and  having  boiled  the  heart,  liver, 
etc.,  tender,  and  chopped  it  fine,  add  it  to  the  gravy,  give 
it  one  boil,  then  serve. 

PIG'S  CHEEK. 

Is  smoked  and  boiled  like  ham  with  vegetables;  boiled 
cabbage  or  fried  parsnips  may  be  served  with  it. 

ROAST  SPARE-RIB. 

Trim  off  the  rough  ends  neatly,  crack  the  ribs  across 
the  middle,  rub  with  salt  and  sprinkle  with  pepper,  fold 
over,  stuff  with  turkey-dressing,  sew  up  tightly,  place  in 
dripping-pan  with  pint  of  water,  baste  frequently,  turn- 
ing over  once  so  as  to  bake  both  sides  equally  until  a 
rich  brown. 


THE  E VER  y  DA  Y  CO OK-BOOK. 


FORE  FRITTERS. 

Have  at  hand  a  thick  batter  of  Indian  meal  and  flour  ;  cut 
a  few  slices  of  pork  and  fry  them  in  the  frying-pan  until  the 
fat  is  fried  out ;  cut  a  few  more  slices  of  the  pork,  dip  them 
in  the  batter,  and  drop  them  in  the  bubbling  fat,  seasoning 
with  salt  and  pepper ;  cook  until  light  brown,  and  eat  while 
hot. 


BAKED  HAM. 

Cover  your  ham  with  cold  water,  and  simmer  gently  just 
long  enough  to  loosen  the  skin,  so  that  it  can  be  pulled 
off.  This  will  probably  be  from  two  to  three  hours,  ac- 
cording to  the  size  of  your  ham.  When  skinned,  put  in  a 
dripping  pan  in  the  oven,  pour  over  it  a  teacup  of  vinegar 
and  one  of  hot  water,  in  which  dissolve  a  teaspoonful  of 
English  mustard,  bake  slowly,  basting  with  the  liquid,  for 
two  hours.  Then  cover  the  ham  all  over  to  the  depth  of 
one  inch  with  coarse  brown  sugar,  press  it  down  firmly,  and 
do  not  baste  again  until  the  sugar  has  formed  a  thick  crust, 
which  it  will  soon  do  in  a  very  slow  oven.  Let  it  remain  a 
full  hour  in,  after  covering  with  the  sugar,  until  it  becomes  a 
rich  golden  brown.  When  done,  drain  from  the  liquor  in  the 
pan  and  put  on  a  dish  to  cool.  When  it  is  cool,  but  not 
cold,  press  by  turning  another  flat  dish  on  top,  with  a  weight 
over  it.  You  will  never  want  to  eat  ham  cooked  in  any 
other  way  when  you  have  tasted  this,  and  the  pressing 
makes  it  cut  firmly  for  sandwiches  or  slicing. 


TO  BOIL  A  HAM. 

Wash  thoroughly  with  a  cloth.  Select  a  small  size  to 
boil,  put  it  in  a  large  quantity  of  cold  water,  and  boil 
twenty  minutes  for  each  pound,  allowing  it  to  boil  slowly ; 


c>8  THE  E  VER  Y-DA  Y  COOK-BOOK. 

take  off  the  rind  while  hot  and  put  in  the  oven  to  brown 
half  an  hour ;  remove  and  trim. 


TO  BROIL  HAM. 

Cut  some  slices  of  ham,  quarter  of  an  inch  thick,  lay 
them  in  hot  water  for  half  an  hour,  or  give  them  a  scald- 
ing in  a  pan  over  the  fire  ;  then  take  them  up,  and  lay 
them  on  a  gridiron,  over  bright  coals ;  when  the  outside 
is  browned,  turn  the  other ;  then  take  the  slices  on  a  hot 
dish,  butter  them  freely,  sprinkle  pepper  over  and  serve. 
Or,  after  scalding  them,  wipe  them  dry,  dip  each  slice 
in  beaten  egg,  and  then  into  rolled  crackers,  and  fry  or 
broil. 

FRIED  HAM  AND  EGGS  (a  Breakfast  Dish). 

Cut  the  ham  into  slices,  and  take  care  that  they  are  of 
the  same  thickness  in  every  part.  Cut  off  the  rind,  and 
if  the  ham  should  be  particularly  hard  and  salt,  it  will  be 
be  found  an  improvement  to  soak  it  for  about  k.n  minutes 
in  hot  water,  and  then  dry  it  in  a  cloth.  Put  it  into  a  cold 
frying-pan,  set  it  over  the  fire,  and  turn  the  slices  three  or 
four  times  whilst  they  are  cooking.  When  done,  place  them 
on  a  dish,  which  should  be  kept  hot  in  front  of  the  fire 
during  the  time  the  eggs  are  being  poached.  Poach 
the  eggs,  slip  them  on  to  the  slices  of  ham,  and  serve 
quickly. 

HAM  TOAST. 

Mince  finely  a  quarter  of  a  pound  of  cooked  ham  with 
an  anchovy  boned  and  washed  ;  add  a  little  cayenne  and 
pounded  mace ;  beat  up  two  eggs ;  mix  with  the  mince, 
and  add  just  sufficient  milk  to  deep  it  moist ;  make  it 
quite  hot,  and  serve  on  small  rounds  of  toast  or  fried 
bread. 


THE  E  VER  Y-DA  Y  COOK-BOOK. 


HEAD  CHEESE. 

Having  thoroughly  cleaned  a  hog's  head  or  pig's  head, 
split  it  in  two  with  a  sharp  knife,  take  out  the  eyes,  take 
out  the  brains,  cut  off  the  ears,  and  pour  scalding  water 
over  them  and  the  head,  and  scrape  them  clean.  Cut  off 
any  part  of  the  nose  which  may  be  discolored  so  as  not 
to  be  scraped  clean ;  then  rinse  all  in  cold  water,  and 
put  it  into  a  large  kettle  with  hot  (not  boiling)  water  to 
cover  it,  and  set  the  kettle  (having  covered  it)  over  the 
fire  ;  let  it  boil  gently,  taking  off  the  scum  as  it  rises ; 
when  boiled  so  that  the  bones  leave  the  meat  readily, 
take  it  from  the  water  with  a  skimmer  into  a  large 
wooden  bowl  or  tray  ;  take  from  it  every  particle  of  bone ; 
chop  the  meat  small  and  season  to  taste  with  salt  and 
pepper,  and  if  liked,  a  little  chopped  sage  or  thyme ; 
spread  a  cloth  in  a  colander  or  sieve ;  set  it  in  a  deep 
dish,  and  put  the  meat  in,  then  fold  the  cloth  closely 
over  it,  lay  a  weight  on  which  may  press  equally 
the  whole  surface  (a  sufficiently  large  plate  will  serve). 
Let  the  weight  be  more  or  less  heavy,  according  as  you 
may  wish  the  cheese  to  be  fat  or  lean ;  a  heavy  weight 
by  pressing  out  the  fat  will  of  course  leave  the  cheese 
lean.  When  cold,  take  the  weight  off ;  take  it  from  the 
colander  or  sieve,  scrape  off  whatever  fat  may  be  found  or. 
the  outside  of  the  cloth,  and  keep  the  cheese  in  the  cloth  in 
a  cool  place,  to  be  eaten  sliced  thin,  with  or  without  mus- 
tard, and  vinegar,  or  catsup.  After  the  water  is  cold  in 
which  the  head  was  boiled,  take  off  the  fat  from  it,  and 
whatever  may  have  drained  from  the  sieve,  or  colander, 
and  cloth ;  put  it  together  in  some  clean  water,  give  it  one 
boil;  then  strain  it  through  a  cloth,  and  set  it  to  become 
cold;  then  take  off  the  cake  of  fat.  It  is  fit  for  any 
use. 


1 00  THE  E  VER  Y-DA  Y  COOK-BOOK. 

PIGS'  FEET  SOUSED. 

Scald  and  scrape  clean  the  feet ;  if  the  covering  of  the 
toes  will  not  come  off  without,  singe  them  in  hot  embers, 
until  they  are  loose,  then  take  them  off.  Many  persons 
lay  them  in  weak  lime  water  to  whiten  them.  Having 
scraped  them  clean  and  white,  wash  them  and  put  them 
in  a  pot  of  hot  (not  boiling)  water,  with  a  little  salt,  and 
let  them  boil  gently,  until  by  turning  a  fork  in  the  flesh 
it  will  easily  break  and  the  bones  are  loosened.  Take 
off  the  scum  as  it  rises.  When  done,  take  them  from  the 
hot  water  into  cold  vinegar,  enough  to  cover  them,  add 
to  it  one  third  as  much  of  the  water  in  which  they  were 
boiled ;  add  whole  pepper  and  allspice,  with  cloves  and 
mace  if  liked,  put  a  cloth  and  a  tight  fitting  cover  over 
the  pot  or  jar.-  Soused  feet  may  be  eaten  cold  from  the 
vinegar,  split  in  two  from  top  to  toe,  or  having  split  them, 
dip  them  in  wheat  flour  and  fry  in  hot  lard,  or  broil  and 
butter  them.  In  either  case,  let  them  be  nicely  browned. 

TO  MAKE  LARD. 

Take  the  leaf  fat  from  the  inside  of  a  bacon  hog,  cut 
it  small,  and  put  it  in  an  iron  kettle,  which  must  be  per- 
fectly free  from  any  musty  taste ;  set  it  over  a  steady, 
moderate  fire,  until  nothing  but  scraps  remain  of  the 
meat ;  the  heat  must  be  kept  up,  but  gentle,  that  it  may 
not  burn  the  lard  ;  spread  a  coarse  cloth  in  a  wire  sieve, 
and  strain  the  liquid  into  tin  basins  which  will  hold  two 
or  three  quarts  ;  squeeze  out  all  the  fat  from  the  scraps. 
:When  the  lard  in  the  pans  is  cold,  press  a  piece  of  new 
muslin  close  upon  it,  trim  it  off  at  the  edge  of  the  pan, 
and  keep  it  in  a  cold  place.  Or  it  may  be  kept  in  wooden 
kegs  with  close  covers.  Lard  made  with  one-third  as  much 
beef  suet  as  fat,  is  supposed  by  many  persons  to  keep 
better. 


THE  £ VER  Y-DA  Y  COOK-BOOK.  JOi 


TO  TELL  GOOD  EGGS. 

Put  them  in  water — if  the  large  end  turns  up,  they  are  not 
fresh.  This  is  an  infallible  rule  to  distinguish  a  good  egg 
from  a  bad  one. 

KEEPING  EGGS  FRESH. 

"All  it  is  necessary  to  do  to. keep  eggs  through  summer 
is  to  procure  small,  clean  wooden  or  tin  vessels,  holding 
from  ten  to  twenty  gallons,  and  a  barrel,  more  or  less,  of 
common,  fine-ground  land  plaster.  Begin  by  putting  on 
the  bottom  of  the  vessel  two  or  three  inches  of  plaster,  and 
then,  having  fresh  eggs,  with  the  yolks  unbroken,  set  them 
up,  small  end  down,  close  to  each  other,  but  not  crowd- 
ing, and  make  the  first  layer.  Then  add  more  plaster  and 
enough  so  the  eggs  will  stand  upright,  and  set  up  the 
second  layer ;  then  another  deposit  of  plaster,  followed  by 
a  layer  of  eggs,  till  the  vessel  is  full,  and  finish  by  covering 
the  top  layer  with  plaster.  Eggs  so  packed  and  subjected 
to  a  temperature  of  at  least  85  degrees,  if  not  90  degrees, 
during  August  and  September,  came-  out  fresh,  and  if  one 
could  be  certain  of  not  having  a  temperature  of  more  than 
75  degrees  to  contend  with,  I  am  confident  eggs  could  be 
kept  by  these  means  all  the  year  round.  Observe  that  the 
eggs  must  be  fresh  laid,  the  yolks  unbroken,  the  packing 
done  in  small  vessels,  and  with  clean,  fine  ground  land  plas- 
ter, and  care  must  be  taken  that  no  egg  so  presses  on  an- 
other as  to  break  the  shell." 

Eggs  may  be  kept  good  for  a  year  in  the  following  man- 
ner : 

To  a  pail  of  water,  put  of  unslacked  lime  and  coarse  salt 
each  a  pint ;  keep  it  in  a  cellar,  or  cool  place,  and  put  the 
eggs  in,  as  fresh  laid  as  possible. 

It  is  well  to  keep  a  stone  pot  of  this  lime  water  ready 


1 02  THE  E  VER  Y-DA  Y  COOK-KOOK. 

to  receive  the  eggs  as  soon  as  laid ;  make  a  fresh  supply 
every  few  months.  This  lime  water  is  of  exactly  the  proper 
strength ;  strong  lime  water  will  cook  the  eggs.  Very  strong 
lime  water  will  eat  the  shell. 


POACHED  EGGS. 

Two  eggs,  two  tablespoonfuls  of  milk,  half  a  teaspoonful 
of  salt,  half  a  teaspoonful  of  butter.  Beat  the  eggs,  and 
add  the  salt  and  milk.  Put  the  butter  in  a  small  sauce- 
pan, and  when  it  melts,  add  the  eggs.  Stir  over  the 
fire  until  the  mixture  thickens,  being  careful  not  to  let 
it  cook  hard.  About  two  minutes  will  cook  it.  The  eggs, 
when  done,  should  be  soft  and  creamy.  Serve  imme- 
diately. 

DROPPED    EGGS. 

Have  one  quart  of  boiling  water  and  one  tablespoon- 
ful  of  salt  in  a  frying-pan.  Break  the  eggs,  one  by  one, 
into  a  saucer,  and  slide  carefully  into  the  salted  water. 
Cook  until  the  white  is  firm,  and  lift  out  with  a  griddle- 
cake  turner  and  place  on  toasted  bread.  Serve  immedi- 
ately. 

STUFFED   EGGS. 

Six  hard-boiled  eggs  cut  in  two,  take  out  the  yolks 
and  mash  fine ;  then  add  two  teaspoonfuls  of  butter,  one 
of  cream,  two  or  three  drops  of  onion  juice,  salt  and  pep- 
per to  taste.  Mix  all  thoroughly  and  fill  the  eggs  with 
this  mixture  ;  put  them  together.  Then  there  will  be  a 
little  of  the  filling  left,  to  which  add  one  well-beaten 
egg.  Cover  the  eggs  with  this  mixture,  and  then  roll  in 
cracker  crumbs.  Fry  a  light  brown  in  boiling  fat. 
Plain  baked  eggs  make  a  quite  pretty  breakfast  dish. 
Take  a  round  white-ware  dish  thick  enough  to  stand  the 


THE  ETERY-DAY  COOK-BOOK.  1 03 

heat  of  the  oven,  put  into  it  sufficient  fresh  butter,  and 
break  as  many  eggs  in  it  as  are  desirable,  putting  a  few 
bits  of  butter  on  the  tap,  and  set  in  a  rather  slow  oven 
until  they  are  cooked.  Have  a  dish  of  n;cely  made  but- 
tered toast  arranged  symmetrically  on  a  plate,  and  garnish 
it  and  the  dish  of  eggs  with  small  pieces  of  curled  pars- 
ley. 

EGGS  A  LA  SUISSE. 

Spread  the  bottom  of  a  dish  with  two  ounces  of  fresh 
butter;  corer  this  with  grated  cheese;  break  eight  whole 
eggs  upon  the  cheese  without  breaking  the  yolks.  Sea- 
son with  red  pepper  and  salt  if  necessary;  pour  a  little 
cream  on  the  surface,  strew  about  two  ounces  of  grated 
cheese  on  the  top,  and  set  the  eggs  in  a  moderate  oven 
for  about  a  quarter  of  an  hour.  Pass  a  hot  salamander 
over  the  top  to  brown  it. 

EGGS  BROUILLE. 

Six  eggs,  half  a  cupful  of  milk,  or,  better  still,  of 
cream;  two  mushrooms,  one  teaspoonful  of  salt,  a  little 
pepper,  three  tablespoonfuls  of  butter,  a  slight  grating  o{ 
nutmeg.  Cut  the  mushrooms  into  dice,  and  fry  them 
for  one  minute  in  one  tablespoonful  of  the  butter.  Beat 
the  eggs,  salt,  pepper,  and  cream  together,  and  put 
them  in  a  saucepan.  Add  the  butter  and  mushrooms  to 
these  ingredients.  Stir  over  a  moderate  heat  until  the 
mixture  begins  to  thicken.  Take  from  the  fire  and  beat 
rapidly  until  the  eggs  become  quite  thick  and  creamy. 
Have  slices  of  toast  on  a  hot  dish.  Heap  the  mixture  on 
these,  and  garnish  with  points  of  toast.  Serve  immedi- 
ately. 

CURRIED  EGGS. 

Slice  two  onions  and  fry  in  butter,  add  a  tablespoon 
curry-powder  and  one  pint  gooc>  hroth  or  stock,  stew  till 


IO4  THE   EVERY-DAY  COOK-BOOK. 

onions  are  quite  tender,  add  a  cup  of  cream  thickened 
with  arrowroot  or  rice  flour,  simmer  a  few  moments, 
then  add  eight  or  ten  hard-toiled. eggs,  cut  in  slices,  and 
be»*  them  well,  but  do  not  boil. 

CREAMED  EGGS. 

Boil  six  eggs  twenty  minutes.  Make  one  pint  of 
cream  sauce.  Have  six  slices  of  toast  on  a  hot  dish. 
Put  a  layer  of  sauce  on  each  one,  and  then  part  of  the 
whites  of  the  eggs,  cut  in  thin  strips;  and  rub  part  of 
the  yolks  through  a  sieve  on  to  the  toast.  Repeat  this, 
and  finish  with  a  third  layer  of  sauce.  Place  in  the  oven 
for  about  three  minutes.  Garnish  with  parsley,  and 
serve. 

SOFT-BOILED  EGGS. 

Place  the  eggs  in  a  warm  saucepan,  and  cover  with 
boiling  water.  Let  them  stand  where  they  will  keep  hot, 
but  not  boil,  for  ten  minutes.  This  method  will  cook 
both  whites  and  yolks. 

EGGS  UPON  TOAST. 

Put  a  good  lump  of  butter  into  the  frying-pan.  When 
i«  is  hot,  stir  in  four  or  five  well-beaten  eggs,  with  pepper, 
salt,  and  a  little  parsley.  Stir  and  toss  for  three  min- 
utes. Have  ready  to  your  hand  some  slices  of  buttered 
toast  (cut  round  with  a  tin  cake  cutter  before  they  are 
toasted);  spread  thickly  with  ground  or  minced  tongue, 
chicken,  or  ham.  Heap  the  stirred  egg  upon  these  in 
mounds,  and  set  in  a  hot  dish  garnished  with  parsley 
and  pickled  beets. 

DUTCH   OMELET. 

Break  eight  eggs  into  a  basin,  season  with  pepper  and 
salt,  add  two  ounces  of  butter  cut  small,  beat  these  well 


THE  E  VERY-DAY  COOK-BOOK.  10} 

together,  make  an  ounce  of  butter  hot  in  a  frying-pan, 
put  the  eggs  in,  continue  to  stir  it,  drawing  it  away 
from  the  sides,  that  it  may  be  evenly  done,  shake  it  now 
and  then  to  free  it.  from  the  pan;  when  the  under  side  is 
a  little  browned,  turn  the  omelet  into  a  dish,  and  serve; 
this  must  be  done  over  a  moderate  fire. 

EGGS  POACHED  IN  BALLS. 

Put  three  pints  of  boiling  water  into  a  stewpan;  set. 
it  on  a  hot  stove  or  coals;  stir  the  water  with  a  stick  un- 
til it  runs  rapidly  around,  then  having  broken  an  egg 
into  a  cup,  taking  care  not  to  break  the  yolk,  drop  it  into 
the  whirling  water ;  continue  to  stir  it  until  the  egg  is 
cooked;  then  take  it  into  a  dish  with  a  skimmer  and  set 
it  over  a  pot  of  boiling  water;  boil  one  at  a  time,  until 
you  have  enough.  These  will  remain  soft  for  a  long 
time. 

OMELET  AU  NATURAL. 

Break  eight  or  ten  eggs  into  a  basin;  add  a  small  tea- 
spoonful  of  salt  and  a  little  pepper,  with  a  tablespoonful 
of  cold  water;  beat  the  whole  well  with  a  spoon  or 
whisk.  In  the  meantime  put  some  fresh  sweet  butter 
into  an  omelet  pan,  and  when  it  is  nearly  hot,  put  in  an 
omelet;  while  it  is  frying,  with  a  skimmer  spoon  raise 
the  edges  from  the  pan  that  it  may  be  properly  done. 
When  the  eggs  are  set  and  one  side  is  a  fine  brown, 
double  it  half  over  and  serve  hot.  These  omelets  should 
be  put  quite  thin  in  the  pan;  the  butter  required  for 
each  will  be  about  the  size  of  a  small  egg. 


OMELET  IN  BATTER. 

Fry  an  omelet;  when    done,  cut  it  in  squares  or  dia- 
monds; dip  each  piece  in  batter  made  of  two  eggs  and  a 


106  THE  E  VER  Y-DA  Y  COOK-BOOK. 

pint  of  milk  with  enough  wheat  flour,  and  •  fry  them  ii,  nice 
salted  lard  to  a  delicate  brown.     Serve  hot. 

SCRAMBLED  EGGS. 

Four  eggs,  one  tablespoo'nful  of  butter,  half  a  tea- 
spoonful  of  salt.  Beat  the  eggs,  and  add  the  salt  to 
them.  Melt  the  butter  in  a  sauce-pan.  Turn  in  the  beaten 
eggs,  stir  quickly  over  a  hot  fire  for  one  minute,  and 
serve. 

OMELET  (SPLENDID.) 

Six  eggs,  whites  and  yolks  beaten  separately ;  half  pint 
rnilk,  six  teaspoons  corn  starch,  one  teaspoon  baking  powder, 
and  a  little  salt;  add  the  whites,  beaten  to  a  stiff  froth,  last; 
cook  in  a  little  butter. 


VEGETABLES. 


BOILED  POTATOES. 

Old  potatoes  are  better  for  being  peeled  and  put  in 
cold  water  an  hour  before  being  put  over  to  boi'.» 
They  should  then  be  put  into  fresh  cold  water,  when  set 
over  the  fire.  New  potatoes  should  always  be  put  in  o 
boiling  water,  and  it  is  best  to  prepa  -e  them  just  in  time 
for  cooking.  Are  better  steamed  th.-.i-  boiled. 

MASHED  POTATOES. 

Potatoes  are  not  good  for  mashing  until  they  .ire  full 
grown;  peel  them,  and  lay  them  in  water  for  an  hour  or 
more  before  boiling,  for  mashing. 

Old  potatoes,  when  unfit  for  plain  boiling,  may  be 
served  mashed;  cut  out  all  imperfections,  take  off  all  the 
skin,  and  lay  them  in  cold  water  for  one  hour  or  more; 
then  put  them  into  a  dinner-pot  or  stewpan,  with  a  tea- 
spoonful  of  salt;  cover  the  stewpan,  and  let  them  boil 
for  half  an  hour,  unless  they  are  large,  when  three 
quarters  of  an  hour  will  be  required;  when  they  are 
done,  take  them  up  with  a  skimmer  into  a  wooden  bowl 
or  tray,  and  mash  them  fine  with  a  potato  beetle;  melt 
a  piece  of  butter,  the  size  of  a  large  egg,  into  half  a  pint 
of  hot  milk;  mix  it  with  tne  mashed  potatoes  until  it  k- 
taoroughly  incorporated,  and  a  smooth  mass;  then  put 
it  in  a  deep  dish,  smooth  the  top  over,  'and  mark  it 
neatly  with  a  knife;  put  pepper  over,  and  serve,  The 


1 08  THE  E  VER  Y-DA  Y  COOK-BOOK. 

quantity  of  milk  used  must  be  in  proportion  to  the  quantity 
of  potatoes. 

Mashed  potatoes  may  be  heaped  on  a  flat  dish  ;  make  it 
in  a  crown  or  pineapple;  stick  a  sprig  of  green  celery  or 
parsley  in  the  top  ;  or  first  brown  it  before  the  fire  or  in  an 
oven. 

Mashed  potatoes  mny  be  made  a  highly  ornamental 
dish  ;  after  shaping  it,  as  taste  may  direct,  trim  the  edge 
of  the  plate  with  a  wreath  of  celery  leaves  or  green  pars- 
ley; or  first  brown  the  outside  in  an  oven  or  before  the 
fire. 

TRIED  POTATOES. 

Peel  and  cut  the  potatoes  into  thin  slices,  as  nearly  the 
same  size  as  possible ;  make  some  butter  or  dripping  quite 
hot  in  a  frying-pan  ;  put  in  the  potatoes,  and  fry  them  on 
both  sides  of  a  nice  brown.  When  they  are  crisp  and 
done,  take  them  up,  place  them  on  a  cloth  before  the  fire 
to  drain  the  grease  from  them,  and  serve  very  hot,  after 
sprinkling  them  with  salt.  These  are  delicious  with  rump- 
steak,  and  in  France  are  frequently  served  thus  as  a 
breakfast  dish.  The  remains  of  cold  potatoes  may  also  be 
sliced  and  fried  by  the  above  recipe,  but  the  slices  must  be 
cut  a  little  thicker. 

BROILED  POTATOES. 

Cut  cold  boiled  potatoes  in  slices  lengthwise,  quarter 
of  an  inch  thick;  dip  each  slice  in  wheat  flour,  and  lay 
them  on  a  gridiron  over  a  bright  fire  of  coals  ;  when  both 
sides  are  browned  nicely,  take  them  on  a  hot  dish,  put 
a  bit  of  butter,  pepper  and  salt  to  taste  over,  and  serve 
hot. 

POTATOES  AND  CREAM. 

Mince  cold  boiled  potatoes  fine  ;  put  them  into  a  spider 
with  melted  butter  in  it;  let  them  fry  a  little  in  the  but- 


THE  E  VERY-DAY  COOKBOOK. 

ter,  well  covered;  then  put  in  a  fresh  piece  of  butter, 
seasoned  with  salt  and  pepper,  and  pour  over  cream  or 
rich  milk;  let  it  boil  up  once  and  serve. 

POTATO   PUFFS. 

Prepare  the  potaotes  as  directed  for  mashed  potato. 
While  /iot,  shape  in  balls  about  the  size  of  an  egg.  Have 
a  tin  sheet  well  buttered,  and  place  the  balls  on  it.  As 
soon  as  all  are  done,  brush  over  with  beaten  egg.  Brown 
;n  the  oven.  When  done,  slip  a  knife  under  them  and 
slide  them  upon  a  hot  platter.  Garnish  with  parsley, 
and  serve  immediately. 

POTATO  SNOW. 

Choose  large  white  potatoes,  as  free  from  spots  as 
possible;  boil  them  in  their  skins  in  salt  and  water  until 
perfectly  tender,  drain  and  dry  them  thoroughly  by  the 
side  of  the  fire,  and  peel  them.  Put  a  hot  dish  before 
the  fire,  rub  the  potatoes  through  a  coarse  sieve  on  to 
this  dish;  do  not  touch  them  afterwards,  or  the  flakes 
will  fall,  and  serve  as  hot  as  possible. 

POTATO   BORDER. 

Six  potatoes,  three  eggs,  one  tablespoonful  of  butter, 
&ne  of  salt,  half  a  cupful  of  boiling  milk.  Pare,  boil  and 
mash  the  potatoes.  When  fine  and  light,  add  the  butter, 
salt  and  pepper  and  two  well-beaten  eggs.  Butter  the 
border  mould  and  pack  the  potato  in  it.  Let  this  stand 
on  the  kitchen  table  ten  minutes;  then  turn  out  on  a  dish 
and  brush  over  with  one  well-beaten  egg.  Brown  in  the 
oven. 

WHIPPED    POTATOES. 

Instead  of  mashing  in  the  ordinary  way  whip  with  a 
*ork  until  light  and  dry;  then  whip  in  a  little  melted 


HO  THE  E VERY-DAY  COOK-BOOK. 

butter,  some  milk,  and  salt  to  taste,  whipping  rapidly 
until  creamy.  Pile  as  lightly  and  irregularly  as  you  can 
in  a  hot  dish. 

SCALLOPED   POTATOES. 

Prepare  in  this  proportion:  Two  cups  of  mashed  po- 
tatoes, two  tablespoonfuls  of  cream  or  milk,  and  one  of 
melted  butter;  salt  and  pepper  to  taste.  Stir  the  pota- 
toes, butter,  and  cream  together,  adding  one  raw  egg. 
If^the  potatoes  seem  too  moist,  beat  in  a  few  fine  bread 
crumbs.  Bake  in  a  hot  oven  for  ten  minutes,  taking  care 
to  have  the  top  a  rich  brown. 

POTATO  CROQUETTES. 

Pare,  boil,  and  mash  six  good-sized  potatoes.  Add 
one  tablespoonful  of  butter,  two  thirds  of  a  cupful  of  hot 
cream  or  milk,  the  whites  of  two  eggs  well  beaten,  salt 
and  pepper  to  taste.  When  cool  enough  to  handle,  work 
into  shape,  roll  in  egg  and  bread  crumbs,  and  fry  in  hot 
lard. 

POTATOES  A  LA   CREME. 

Heat  a  cupful  of  milk;  stir  in  a  heaping  tablespoonful 
of  butter  cut  up  in  as  much  flour.  Stir  until  smooth 
and  thick;  pepper  and  salt,  and  add  two  cupfuls  of  cold 
boiled  potatoes,  sliced,  and  a  little  very  finely  chopped 
parsley.  Shake  over  the  fire  until  the  potatoes  are  hot 
all  through,  and  pour  into  a  deep  dish. 

TO  BOIL  SWEET  POTATOES. 

Wash  them  perfectly  clean,  put  them  into  a  pot  or 
stewpan,  and  pour  boiling  water  over  to  cover  them; 
«over  the  pot  close,  and  boil  fast  for  half  an  hour,  or 
more  if  the  potatoes  are  large;  try  them  with  a  fork; 


THE  E VERY-DAY  COOK-BOOK.  Ill 

(vhen  done,  drain  off  the  water,  take  off  the  skins,  and 
serve. 

Cold  sweet  potatoes  may  be  cut  in  slices  across  or 
lengthwise,  and  fried  or  broiled  as  common  potatoes;  or 
they  may  be  cut  in  half  and  served  cold. 

ROASTED  SWEET  POTATOES. 

Having  washed  them  clean,  and  wiped  them  dry,  roast 
them  on  a  hot  hearth  as  directed  for  common  potatoes; 
or  put  them  in  a  Dutch  oven  or  tin  reflector.  Roasted 
or  baked  potatoes  should  not  be  cut,  but  broken  open 
and  eaten  from  the  skin,  as  from  a  shell. 

TO  BAKE  SWEET  POTATOES. 

Wash  them  perfectly  clean,  wipe  them  dry,  and  bake 
in  a  quick  oven,  according  to  their  size — half  an  hour  fof 
quite  small  size,  three  quarters  for  larger,  and  a  full  hour 
for  the  largest.  Let  the  oven  have  a  good  heat,  and  do 
not  open  it,  unless  it  is  necessary  to  turn  them,  until  they 
are  done. 

FRENCH  FRIED  SWEET   POTATOES. 

Prepare  and  fry  the  same  as  the  white  potatoes.  Or 
they  can  first  be  boiled  half  an  hour,  and  then  pared,  cut 
and  fried  as  directed.  The  latter  is  the  better  way,  as 
they  are  liable  to  be  a  little  hard  if  fried  when  raw. 

TURNIPS. 

Boil  until  tender;  mash  and  season  with  butter,  pepper, 
salt,  and  a  little  rich  milk  or  cream. 

SPINACH. 

An  excellent  way  to  serve  spinach  is  to  first  look  it  over 
carefully;  wash  it  in  two  or  three  waters.  If  the  stalks  are 


TI2  THE  E  VERY-DAY  COOK-BOOK. 

net  perfectly  tender,  cut  the  leaves  from  the  stalk.  Boil 
for  twenty  minutes  in  water  with  enough  salt  dissolved  in 
it  to  salt  the  spinach  sufficiently.  When  done  let  it  drain, 
then  chop  it  fine,  put  it  on  the  stove  in  a  saucepan,  with 
a  lump  of  butter,  salt,  and  pepper,  and  enough  milk  to 
moisten  it.  When  the  butter  is  melted  and  the  spinach 
steaming,  take  from  the  fire  and  put  it  in  the  dish  in 
Which  it  is  going  to  the  table.  Garnish  with  hard-boiled 
eggs  cut  in  slices  or  in  rings — that  is,  with  the  yolk  re- 
moved and  rings  of  the  white  only  left. 

BEETS. 

Clean  these  nicely,  but  do  not  pare  them,  leaving  on  a 
short  piece  of  the  stalk.  Then  put  over  to  boil  in  hot 
water.  Young  beets  will  cook  tender  in  an  hour;  old 
beets  require  several  hours'  boiling-.  When  done,  skin 
quickly  while  hot,  slice  thin  into  your  vegetable  dish,  put 
on  salt,  pepper,  and  a  lettle  butter,  put  over  a  little  vine- 
gar, and  serve  hot  or  cold. 

TO  PRESERVE  VEGETABLES  FOR  WINTER  USE. 

Green  stringed  beans  must  be  picked  when  young; 
put  a  layer  three  inches  deep  in  a  small  wooden  keg  or 
half  barrel;  sprinkle  in  salt  an  inch  deep,  then  put  an- 
other layer  of  beans,  then  salt,  and  beans  and  salt  in  al- 
ternate layers,  until  you  have  enough;  let  the  last  be  salt; 
cover  them  with  a  piece  of  board  which  will  fit  the  in- 
side of  the  barrel  or  keg,  and  place  a  heavy  weight  upon 
it;  they  will  make  a  brine. 

When  wanted  for  use,  soak  them  one  night  or  more 
in  plenty  of  water,  changing  it  once  or  twice,  until  ih2 
salt  is  out  of  them,  then  cut  them,  and  boil  the  same  as 
when  fresh. 

Carrots,   beans,   beet-roots,    parsnips,    and    potatoes 


THE  E VERY-DAY  COOK-BOOK.  113 

keep  best  in  dry  sand  or  earth  in  a  cellar;  turnips  keep 
best  on  a  cellar  bottom,  or  they  may  be  kept  the  same  as 
carrots,  etc.  Whatever  earth  remains  about  them  when 
taken  from  the  ground,. should  not  be  taken  off. 

When  sprouts  come  on  potatoes  or  other  stored  vege- 
tables, they  should  be  carefully  cut  off.  The  young 
sprouts  from  turnips  are  sometimes  served  as  a  salad,  or 
boiled  tender  in  salt  and  water,  and  served  with  butte/- 
and  pepper  over. 

Celery  may  be  kept  all  winter  by  setting  it  in  boxes 
filled  with  earth;  keep  it  in  the  cellar;  it  will  grow  and 
whiten  in  the  dark;  leeks  may  also  be  kept  in  this  way. 

Cabbage  set  out  i-n  earth,  in  a  good  cellar,  wiil  keep 
good  and  fresh  all  winter.  Small  close  heads  of  cabbage 
may  be  kept  many  weeks  by  taking  them  before  the 
frost  comes,  and  laying  them  on  a  stone  floor;  this  will 
whiten  them,  and  make  them  tender. 

Store  onions  are  to  be  strung,  and  hung  in  a  dry,  cold 
place. 

DELICATE  CABBAGE. 

Remove  all  defective  leaves,  quarter  and  cut  as  for 
coarse  slaw,  cover  well  with  cold  water,  and  let  remain 
several  hours  before  cooking,  then  drain  and  put  into 
pot  with  enough  boiling  water  to  cover;  boil  until  thor- 
oughly cooked  (which  will  generally  require  about  forty- 
five  minutes),  add  salt  ten  or  fifteen  minutes  before  re- 
moving from  fire,  and  when  done,  take  up  into  a  colan- 
der, press  out  the  water  well,  and  season  with  butter  and 
pepper.  This  is  a  good  dish  to  serve  with  corned  meats, 
but  should  not  be  cooked  with  them;  if  preferred,  how-, 
ever,  it  may  be  seasoned  by  adding  some  of  the  liquor 
and  fat  from  the  boiling  meat  to  the  cabbage  while  cook" 
ing.  Drain,  remove,  and  serve  in  a  dish  with  drawn  but- 
ter or  a  cream  dressing  poured  over  it. 


1 1 4  THE  E  VER  Y-DA  Y  COOK-BOOK. 

RED  CABBAGE. 

Select  two  small,  solid  heads  of  hard  red  cabbage ;  di- 
vide them  in  halves  from  crown  to  stem ;  lay  the  split 
side  down,  and  cut  downwards  in  thin  slices.  The  cab- 
bage will  then  be  in  narrow  strips  or  shreds.  Put  into  a 
saucepan  a  tablespoon  of  clean  drippings,  butter,  or  any 
nice  fat ;  when  fat  is  hot,  put  in  cabbage,  a  teaspoonful  of 
salt,  three  tablespoons  vinegar  (if  the  latter  is  very 
strong,  use  but  two),  and  one  onion,  in  which  three  or 
four  cloves  have  been  stuck,  buried  in  the  middle ;  boil 
two  hours  and  a  half;  if  it  becomes  too  dry  and  is  in 
danger  of  scorching,  add  a  very  little  water.  This  is  very 
nice. 

CAULIFLOWER. 

Boil  a  fine  cauliflower,  tied  up  snugly  in  coarse  tarla- 
tan, in  hot  water,  a  little  salt.  Drain  and  lay  in  a  deep 
dish,  flower  uppermost.  Heat  a  cup  of  milk ;  thicken 
with  two  tablespoonfuls  of  butter,  cut  into  bits,  and 
rolled  in  flour.  Add  pepper,  salt,  the  beaten  white  of  an 
egg,  and  boil  up  one  minute,  stirring  well.  Take  from 
the  fire,  squeeze  the  juice  of  a  lemon  through  a  hair  sieve 
into  the  sauce,  and  pour  half  into  a  boat,  the  rest  over  the 
cauliflower. 

MASHED  CARROTS. 

Scrape,  wash,  lay  in  cold  water  half  an  hour ;  then  cook 
tender  in  boiling  water.  Drain  well,  mash  with  a  wooden 
spoon,  or  beetle,  work  in  a  good  piece  of  butter,  and  season 
with  pepper  and  salt.  Heap  up  in  a  vegetable  dish,  and 
serve  very  hot. 

BOILED  GREEN  CORN. 

Choose  young  sugar-corn,  full  grown,  but  not  hard ; 
t*gt  with  the  nail.  When  the  grain  is  pierced,  the  milk 


THE  E VERY-DAY  COOK-BOOK. 


1*5 


should  escape  in  a  jet,  and  not  be  thick.  Clean  by  strip- 
ping off  the  outer  leaves,  turn  back  the  innermost  covering 
carefully,  pick  off  every  thread  of  silk,  and  re-cover  the  ear 
with  the  thin  husk  that  grew  nearest  it.  Tie  at  the  top  with 
a  bit  of  thread,  put  into  boiling  water  salted,  and  cook  fast 
from  twenty  minutes  to  half  an  hour,  in  proportion  to  size 
and  age.  Cut  off  the  stalks  close  to  the  cob,  and  send 
whole  to  table  wrapped  in  a  napkin. 

Or  you  can  cut  from  the  cob  while  hot  and  season  with 
butter,  pepper,  and  salt.  Send  to  table  in  a  vegetable 
dish. 

GREEN  PEAS. 

Shell  and  lay  in  cold  water  fifteen  minutes.  Cook  from 
twenty  to  twenty-five  minutes  in  boiling  salted  waier. 
Drain,  put  into  a  deep  dish  with  a  good  lump  of  butter ; 
pepper  and  salt  to  taste. 

TO  BOIL  ONIONS 

Take  off  the  tops  and  tails,  and  the  thin  outer  skin ; 
but  no  more,  lest  the  onions  should  go  to  pieces.  Lay 
them  on  the  bottom  of  a  pan  which  is  broad  enough  to  con- 
tain them  without  piling  one  on  another ;  just  cover  them 
with  water,  and  let  them  simmer  slowly  till  they  are  tender 
all  through,  but  not  till  they  break. 

Serve  them  up  with  melted  butter. 

FRIED  ONIONS. 

Cut  them  in  thin  slices  and  season  them  ;  have  a  piece  of 
fat  bacon  frying  to  get  the  juice,  take  it  out,  and  put  the 
onions  in  and  stir  until  a  pretty  brown. 

BOILED  PARSNIPS. 

Wash  the  parsnips,  scrape  them  thoroughly,  and  with 
the  point  of  the  knife,  remove  any  black  specks  about 


j  jg  THE  E VER  Y-DA  Y  COOK-BOOK. 

them,  and  should  they  be  very  large,  cut  the  thick  part  into 
quarters.  Put  them  into  a  saucepan  of  boiling  water, 
salted  in  the  above  proportion,  boil  them  rapidly  until 
tender,  which  may  be  ascertained  by  thrusting  a  fork  in 
them ;  take  them  up,  drain  them,  and  serve  in  a  vegetable 
dish.  This  vegetable  is  usually  served  with  salt  fish,  boiled 
pork,  or  boiled  beef  ;  when  sent  to  table  with  the  latter,  a 
few  should  be  placed  alternately  with  carrots  round  the  dish 
as  a  garnish. 

PARSNIPS  FRIED  IN  BUTTER. 

Scrape  the  parsnips  and  boil  gently  forty-five  minutes. 
When  cold,  cut  in  long  slices  about  one  third  of  an  inch 
thick.  Season  with  salt  and  pepper.  Dip  in  melted  butter 
and  in  flour.  Have  two  tablespoonfuls  of  butter  in  the  fry- 
ing-pan, and  as  soon  as  hot,  put  in  enough  parsnips  to  cover 
the  bottom.  Fry  brown  on  both  sides,  and  serve  on  a  hot 
dish. 

CREAMED    PARSNIPS. 

Boil  tender,  scrape,  and  slice  lengthwise.  Put  over  the 
fire  with  two  tablespoonfuls  of  butter,  pepper,  and  salt,  and  a 
little  minced  parsley.  Shake  until  the  mixture  boils.  Dish 
the  parsnips,  add  to  the  sauce  three  tablespoonfuls  of  cream 
in  which  has  been  stirred  a  quarter-spoonful  of  flour.  Boil 
once,  and  pour  over  the  parsnips. 

PARSNIP   FRITTERS. 

Boil  four  or  five  parsnips ;  when  tender,  take  off  the 
skin  and  mash  them  fine,  add  to  them  a  teaspoonful  of 
wheat  flour  and  a  beaten  egg;  put  a  tablespoonful  of 
lard  or  beef  dripping  in  a  frying-pan  over  the  fire,  add  to 
it  a  saltspoonful  of  salt ;  when  boiling  hot,  put  in  the 
parsnips,  make  it  in  small  cakes  with  a  spoon ;  when  one 


THE  EVERY-DAY  COOK-BOOK.  117 

side  is  a  delicate  brown,  turn  the  other;  when  both  ar* 
done,  take  them  on  a  dish,  put  a  very  little  of  the  <at  in 
which  they  were  fried  over,  and  serve  hot.  These  re- 
semble very  nearly  the  taste  of  the  salsify  or  oyster 
plant,  and  will  generally  be  preferred. 

SALSIFY,  OR  VEGETABLE  OYSTER. 

Boil  and  serve  as  directed  for  parsnips-  ®ither  plain 
boiled,  or  fried,  or  made  fritters. 

BOILED  VEGETABLE  MARROW. 

Have  ready  a  saucepan  of  boiling  water,  properly 
salted;  put  in  the  marrows  after  peeling  them,  and  boil 
them  until  quite  tender.  Take  them  up  with  a  slice; 
halve,  and,  should  they  be  very  large,  quarter  them. 
Dish  them  on  toast,  and  send  to  table  with  them  a  tureen 
of  melted  butter,  or,  in  lieu  of  this,  a  small  pat  of  salt 
butter.  Large  vegetable  marrows  may  be  preserved 
throughout  the  winter  by  storing  them  in  a  dry  place; 
when  wanted  for  use,  a  few  slices  should  be  cut  and 
boiled  in  the  same  manner  as  above;  but,  when  once  be- 
gun, the  marrow  must  be  eaten  quickly,  as  it  keeps  but 
a  short  time  after  it  is  cut.  Vegetable  marrows  ^  e  also 
very  delicious  mashed:  they  should  be  boiled,  then 
drained,  and  mashed  smoothly  with  a  wooden  spoon. 
Heat  them  in  a  saucepan,  add  a  seasoning  of  salt  and 
pepper,  and  a  small  piece  of  butter,  and  dish  with  a  few 
snippets  of  toasted  bread  placed  round  as  a  garnish. 

Vegetable  marrows  are  delightful  when  sliced  and 
fried  for  ten  minutes  in  butter.  Before  being  fried  they 
may  be  .dipped  in  a  batter  of  flour  and  water,  seasoned 
with  a  little  salt.  Vegetable  marrows  may  be  also 
dressed  as  follows:  Boil  one,  and  when  it  is  about  ready 
cut  it  in  pieces,  which  place  in  a  fresh  saucepan,  covered 
with  soup  stock,  either  white  or  brown;  add  a  little  salt 


Il8  THE  E VERY-DAY  COOK-BOOK. 

in  stewing.  Serve  in  a  deep  dish  when  thoroughly  ten- 
der. Vegetable  marrows  are  very  nice  plain  boiled,  and 
served  upon  buttered  toast.  Peel  them  and  cut  them  so 
as  to  be  able  to  remove  the  seeds.  Marrows  will  take 
from  twenty  minutes  to  an  hour  to  boil,  according  to  size 
and  age.  After  being  parboiled,  they  may  be  sliced 
down,  dipped  in  egg,  and  then  rubbed  among  bread 
crumbs,  and  fried;  serve  them  as  hot  as  possible. 

Tomatoes  may  be  sliced  thin,  and  served  with  salt, 
pepper,  and  vinegar  over,  for  breakfast ;  or  sliced,  and 
strewn  with  sugar  and  grated  nutmeg,  for  tea  ;  for  din- 
ner they  may  be  stewed  or  broiled,  or  baked. 

Tomatoes  may  be  preserved  in  sugar,  or  as  catsup, 
when  out  of  season.  Such  as  like  them,  declare  them  to 
be  equally  excellent  in  each  and  every  form  or  dressing. 

STEWED  TOMATOES. 

Pour  boiling  water  over  six  or  eight  large  tomatoes, 
or  a  greater  number  of  small  ones;  let  them  remain  for 
a  few  minutes,  then  peel  off  the  skins,  squeeze  out  the 
seeds,  and  some  of  the  juice,  by  pressing  them  gently  in 
the  hand;  put  them  in  a  well  tinned  stewpan,  with  a 
teaspoonful  of  salt,  a  saltspoonful  of  pepper,  a  bit  of 
butter,  half  as  large  as  an  egg,  and  a  tablespoonful  of 
grated  bread  or  rolled  crackers;  cover  the  stewpan 
close,  and  set  it  over  the  fire  for  nearly  an  hour;  shake 
the  stewpan  occasionally,  that  they  may  not  burn;  serve 
hot. 

This  is  decidedly  the  best  manner  of  stewing  toma- 
toes; they  may  be  done  without  the  bread  crumbs,  and 
with  less  stewing  if  preferred. 

BAKED  TOMATOES. 

Wash  five  or  six  smooth  tomatoes;  cut  a  piece  from 
the  stem  end,  the  size  of  a  twenty-five  cent  piece;  put  a 


THE  E VERY-DAY  COOK-BOOK.  119 

saltspoonful  of  salt,  half  as  much  pepper,  and  a  bit  of 
butter  the  size  of  a  nutmeg,  in  each  ;  set  them  in  a  dish 
or  pan,  and  bake  in  a  moderate  oven  for  nearly  one 
hour. 

STUFFED  TOMATOES. 

Twelve  large,  smooth  tomatoes,  one  teaspoouful  of 
salt,  a  little  pepper,  one  tablespoonful  of  butter,  one  of 
sugar,  one  cupful  of  bread  crumbs,  one  teaspoonful  of 
onion  juice.  Arrange  the  tomatoes  in  a  baking  pan. 
Cut  a  thin  slice  from  the  smooth  end  of  each.  With  a 
small  spoon,  scoop  out  as  much  of  the  pulp  and  juice  as 
possible  without  injuring  the  shape.  When  all  have 
been  treated  in  this  way,  mix  the  pulp  and  juice  with  the 
other  ingredients,  and  fill  the  tomatoes  with  this  mixture. 
Put  on  the  tops,  and  bake  slowly  three  quarters  of  an 
hour.  Slide  the  cake  turner  under  the  tomatoes  and 
lift  gently  on  to  a  flat  dish.  Garnish  with  parsley,  and 
serve. 

SCALLOPED  TOMATOES. 

Turn  nearly  all  the  juice  off  from  a  can  of  tomatoes. 
Salt  and  pepper  this,  by  the  way,  and  put  aside  in  a  cool 
place  for  some  other  day's  soup.  Put  a  layer  of  bread 
crumbs  in  the  bottom  of  a  buttered  pie-dish;  on  them 
one  of  tomatoes ;  sprinkle  with  salt,  pepper,  and  some 
bits  of  butter,  also  a  little  sugar.  Another  layer  of 
crumbs,  another  of  tomatoes — seasoned — then  a  top 
layer  of  very  fine,  dry  crumbs.  Bake  covered  until  bub- 
bling hot,  and  brown  quickly. 

TO  PEEL  TOMATOES. 

Put  the  tomatoes  in  a  frying  basket  and  plunge  then* 
into  boiling  water  about  for  three  minutes.     Drain 
peel. 


I2<3  THE  E VERY-DAY  COOK-BOOK. 


BAKED  BEANS. 

Pick  one  quart  of  beans  free  from  stones  and  dirt. 
Wash,  and  soak  in  cold  water  over  night.  In  the  morn- 
ing pour  off  the  water.  Cover  with  hot  water,  put  two 
pounds  of  corned  beef  with  them,  and  boil  until  they 
begin  to  split  open  (the  time  depends  upon  the  age  of 
the  beans,  but  it  will  be  from  thirty  to  sixty  minutes). 
Turn  them  into  the  colander,  and  pour  over  them  two  or 
three  quarts  of  cold  water.  Put  about  half  of  the  beans 
in  a  deep  earthen  pot,  then  put  in  the  beef,  and  finally 
the  remainder  of  the  beans.  Mix  one  teaspoonful  of 
mustard  and  one  tablespoonful  of  molasses  with  a  little 
water.  Pour  this  over  the  beans,  and  then  add  boiling 
water  to  just  cover.  Bake  slowly  ten  hours.  Add  a  little 
water  occasionally. 

STRING  BEANS. 

String,  snap  and  wash  two  quarts  beans,  boil  in  plenty 
of  water  about  fifteen  minutes,  drain  off  and  put  on  again 
in  about  two  quarts  boiling  water ;  boil  an  hour  and  a 
half,  and  add  salt  and  pepper  just  before  taking  up,  stir- 
ring in  one  and  a  half  tablespoons  butter  rubbed  into 
two  tablespoons  flour  and  half  pint  sweet  cream.  Or 
boil  a  piece  of  salted  pork  one  hour,  then  add  beans  and 
boil  an  hour  and  a  half.  For  shelled  beans  boil  half  an 
hour  in  water  enough  to  cover,  and  dress  as  above. 

BUTTER  BEANS. 

With  a  knife  cut  off  the  ends  of  pods  and  strings  from 
both  sides,  being  very  careful  to  remove  every  shred  ; 
cut  O7ery  bean  lengthwise,  in  two  or  three  strips,  and 
<eave  them  for  half  an  hour  in  cold  water.  Much  more 
than  cover  them  with  boiling  water;  boil  till  perfectly 


THE  E  VERY-DAY  COOK-BOOK.  121 

tender.  It  is  well  to  allow  three  hours  for  boiling. 
Drain  well,  return  to  kettle,  and  add  a  dressing  of  half  a 
gill  cream,  one  and  a  half  ounces  butter,  one  even  tea- 
spoon salt,  and  half  a  teaspoon  pepper.  This  is  sufficient 
for  a  quart  of  cooked  beans. 

ASPARAGUS  WITH  EGGS. 

Boil  a  bunch  of  asparagus  twenty  minutes  ;  cut  off  the 
tender  tops  and  lay  in  a  deep  pie-plate,  buttering,  salt- 
ing, and  peppering  well.  Beat  four  eggs  just  enough  to 
break  up  the  yolks,  add  a  tablespoonful  of  melted  butter, 
with  pepper  and  salt,  and  pour  upon  the  asparagus. 
Bake  eight  minutes  in  a  quick  oven,  and  serve  imme- 
diately. 

ASPARAGUS  UPON  TOAST. 

Tie  the  bunch  of  asparagus  up  with  soft  string,  when 
you  have  cut  away  the  wood,  and  cook  about  twenty-nYe 
minutes  in  salted  boiling  water.  Have  ready  some  slices 
of  crustless  toast;  dip  each  in  the  asparagus  liquor;  but- 
ter well  while  hot  and  lay  upon  a  heated  dish.  Drain 
the  asparagus,  and  arrange  upon  the  toast.  Pepper,  salt, 
and  butter  generously.  ^ 

MUSHROOMS,  STEWED. 

If  fresh,  let  them  lie  in  salt  and  water  about  one  hour, 
then  put  them  in  the  stewpan,  cover  with  water  and  let 
them  cook  two  hours  gently.  Dress  them  with  cream, 
butter  and  flour  as  oysters,  and  season  to  taste. 

MUSHROOMS,  FRIED. 

When  peeled  put  them  into  hot  butter  and  let  them 
heat  thoroughly  through — too  much  cooking  toughens 


122  THE  E VERY-DAY  COOK-BOOK. 

them.  Season  well  with  butter,  pepper,  and  salt.  Serve 
on  buttered  toast;  a  teaspoon  of  wine  or  vinegar  on  each 
mushroom  is  a  choice  method. 

BAKED  MUSHROOMS. 

Place  some  large  flat  ones  nicely  cleaned  and  trimmed 
on  thin  slices  of  well  buttered  toast,  putting  a  little 
nudgel  of  butter  in  each,  as  also  a  snuff  of  pepper  and 
salt;  lay  them  on  a  baking  tray,  and  cover  them  care- 
fully; heap  the  hot  ashes  upon  them,  and  let  them  bake 
on  the  hearth  for  fifteen  or  twenty  minutes. 

BROILED  MUSHROOMS. 

Choose  the  largest  sort,  lay  them  on  a  small  gridiron 
over  bright  coals;  the  stalk  upwards.  Broil  quickly,  arid 
serve,  with  butter,  pepper,  and  salt  over. 

MASHED  SQUASH. 

Peel,  seed,  and  slice  fresh  summer  squashes.  Lay  in 
cold  water  ten  minutes;  put  into  boiling  water,  a  little 
salt,  a"nd  cook  tender.  Twenty  minutes  will  suffice  if  the 
squash  be  young.  Mash  in  a  colander,  pressing  out  all 
the  water;  heap  in  a  deep  dish,  seasoning  with  pepper, 
salt  and  butter.  Serve  hot. 

BAKED   SQUASH. 

Cut  in  pieces,  scrape  well,  bake  from  one  to  one  and 
a  half  hours,  according  to  the  thickness  of  the  squash; 
to  be  eaten  with  salt  and  butter  as  sweet  potatoes. 

FRIED   SQUASHES. 

Cut  the  squash  into  thin  slices,  and  sprinkle  it  with 
salt;  let  it  stand  a  few  moments;  then  beat  two  eggs> 
and  dip  the  squash  into  the  egg;  then  fry  it  brown  in 
butter 


'THE  EVERY-DAY  COOK-BOOK.  123 

STEWED  CELERY 

Is  an  excellent  winter  dish,  and  is  very  easily  cooked. 
Wash  the  stalks  thoroughly,  and  boil  in  well-salted  water 
till  tender,  which  will  be  in  about  twenty  minutes.  After 
it  is  made  ready  as  above,  drain  it  thoroughly,  place  it 
on  toasted  bread,  and  pour  over  it  a  quantity  of  sauce. 
A  sauce  of  cream,  seasoned  with  a  little  mace,  may  be 
served  over  the  celery.  It  may  also  be  served  with  melted 
butter. 

STUFFED  EGG-PLANT. 

Cut  the  egg  plant  in  two;  Scrape  out  all  the  inside 
and  put  it  in  a  saucepan  with  a  little  minced  ham;  cover 
with  water  and  boil  until  soft;  drain  off  the  water;  add 
two  tablespoonfuls  grated  crumbs,  tablespoonful  butter, 
half  a  minced  onion,  salt  and  pepper;  stuff  each  half  of 
the  hull  with  the  mixture;  add  a  small  lump  of  butter  to 
each  and  bake  fifteen  minutes. 


SAUCES  FOR  MEATS,  FISH,  POUL- 
TRY OR  VEGETABLES. 


TO  MAKE  DRAWN  BUTTER. 

Put  half  a  pint  of  milk  in  a  perfectly  clean  stew-pan, 
and  set  it  over  a  moderate  fire;  put  into  a  pint  bowl  a 
heaping  tablespoonful  of  wheat  flour,  quarter  of  a  pound 
of  sweet  butter,  and  a  saltspoonful  of  salt;  work  these 
well  together  with  the  back  of  a  spoon,  then  pour  into  it, 
stirring  it  all  the  time,  half  a  pint  of  boiling  water;  when 
it  is  smooth,  stir  it  into  the  bailing  milk,  let  it  simmer 
for  five  minutes  or  more,  and  it  is  done. 

Drawn  butter  made  after  this  receipt  will  be  found  to 
be  most  excellent;  it  may  be  made  less  rich  by  using  less 

butter. 

i> 

PARSLEY  SAUCE. 

Make  a  drawn  butter  as  directed,  dip  a  bunch  of  par- 
sley into  boiling  water,  then  cut  it  fine,  and  stir  into  the 
drawn  butter  a  few  minutes  before  taking  it  up, 

EGG  SAUCE. 

Make  a  drawn  butter;  chop  two  hard-±>oiled  eggs  quite 
fine,  the  white  and  yolk  separately,  and  stir  it  into  the 
sauce  before  serving.  This  is  used  for  bolied  fish  or 
vegetables. 


Tff£  E 'VERY-DAY  COOK-BOOK.  I2£ 

ONION  SAUCE. 

Peel  some  nice  white  onions,  and  boil  them  tender, 
press  the  water  from  them;  chop  them  fine,  and  put  them 
to  a  half  pint  of  hot  milk;  add  a  bit  of  butter,  and  a  tea- 
spoonful  of  salt,  and  pepper  to  taste.  Serve  with  boiled 
veal,  or  poultry,  or  mutton.  ^ 

ANCHOVY  SAUCE. 

Make  the  butter  sauce,  and  stir  into  it  four  tablespoon- 
fuls  of  essence  of  anchovy  and  one  of  lemon  juice. 

BREAD  SAUCE. 

One  pint  milk,  one  cup  bread-crumbs  (very  fine),  otte 
onion,  sliced,  a  pinch  of  mace,  pepper  and  salt  to  taste, 
three  tablespoonfuls  butter.  Simmer  the  sliced  onion  in 
the  milk  until  tender;  strain  the  milk  and  pour  over  the 
bread  crumbs,  which  should  be  put  into  a  saucepan. 
Cover  and  soak  half  an  hour;  beat  smooth  with  an  egg- 
whip,  add  the  seasoning  and  butter;  stir  in  well,  boil  up 
once,  and  serve  in  a  tureen.  If  it  is  too  thick,  add  boil- 
ing water  and  more  butter. 

This  sauce  is  for  roast  poultry.  Some  people  add  some 
of  the  gravy  from  the  dripping-pan,  first  straining  it  and 
beating  it  well  in  with  the  sauce. 

TOMATO  SAUCE 

Can  be  cheaply  made  either  from  the  fresh  fruit  or  from 
the  canned  tomatoes,  which  are  on  sale  in  every  grocer's 
shop.  Squeeze  as  much  as  you  require  through  a  sieve, 
and  then  simmer  slowly  for  a  little  time  in  a  few  table- 
spoonfuls  of  beef  gravy,  season  with  pepper  and  salt 
Excellent  for  chops  and  cutlets,  or  for  roasted  beef. 


126  THE  E VERY-DAY  COOK-BOOK. 


TOMATO  MUSTARD. 

One  peck  of  ripe  tomatoes;  boiled  with  two  onions, 
six  red  peppers,  four  cloves  of  garlic,  for  one  hour:  then 
add  a  half-pint  or  half-pound  salt,  three  tablespoons 
black  pepper,  half-ounce  ginger,  half-ounce  allspice,  half- 
ounce  mace,  half-ounce  cloves;  then  boil  again  .for  one 
hour  longer,  and  when  cold  add  one  pint  of  vinegar  and 
a  quarter-pound  of  mustard;  and  if  you  like  it  very  hot, 
a  tablespoonful  of  cayenne. 

MINT  SAUCE. 

Mix  one  tablespoon  of  white  sugar  to  half  a  teacup  of 
good  vinegar;  add  the  mint  and  let  it  infuse  for  half  an 
hour  in  a  cool  place  before  sending  to  the  table.  Serve 
with  roast  lamb  or  mutton. 


CELERY  SAUCE. 

Mix  two  tablespoons  of  flour  with  half  a  teacup  of 
butter;  have  ready  a  pint  of  boiling  milk;  stir  the  flour 
and  butter  into  the  milk;  take  three  heads  of  celery,  cut 
into  small  bits,  and  boil  for  a  few  minutes  in  water, 
which  strain  off;  put  the  celery  into  the  melted  butter, 
and  keep  it  stirred  over  the  fire  for  five  or  ten  minutes. 
This  is  very  nice  with  boiled  fowl  or  turkey. 

GOVERNOR'S  SAUCE. 

One  peck  green  tomatoes,  four  large  onions,  six  red 
peppers,  one  teacup  grated  horseradish,  one  teaspoon 
cayenne  and  one  o£  black  pepper,  one  teaspoon  mustard, 
half  cup  sugar;  slice  the  tomatoes  and  sprinkle  one  tea- 
cup salt  on,  and  lay  all  night;  drain  well  in  the  morning, 
then  simmer  all  together  till  cooked  through. 


THE  EVERYDAY  COOK-BOOK. 


CREAM    SAUCE. 

One  cupful  of  milk,  a  teaspoonful  of  flour  and  a  table- 
spoonful  of  butter,  salt  and  pepper.  Put  the  butter  in  a 
small  frying-pan,  and  when  hot,  but  not  brown,  add  the 
flour.  Stir  until  smooth;  then  gradually  add  the  milk. 
Let  it  boil  up  once.  Season  to  taste  with  salt  and  pep» 
per,  and  serve.  This  is  nice  to  cut  cold  potatoes  into 
and  let  them  just  heat  through.  They  are  then  creamed 
potatoes.  It  also  answers  as  a  sauce  for  other  vegeta- 
bles, omelets,  fish  and  sweetbreads,  or,  indeed,  for  any- 
thing that  requires  a  white  sauce.  If  you  have  plenty  of 
cream,  use  it,  and  omit  the  butter. 


RUSSIAN  SAUCE 

(Piquant)  may  be  thus  made:  Grated  horseradish  four 
tablespoonfuls,  weak  mustard  one  spoonful,  sugar  half  a 
spoonful,  a  little  salt,  two  or  three  grains  of  cayenne, 
and  a  spoonful  or  two  of  vinegar.  Mix  thoroughly,  and 
serve  to  cold  meat.  When  wanted  for  fish,  let  it  be 
added  to  melted  butter — two  parts  butter  to  one  of 
sauce. 

MAYONNAISE  SAUCE. 

Mix  in  a  two-quart  bowl  one  even  teaspoon  ground 
mustard,  one  of  salt,  and  one  and  a  half  of  vinegar;  beat 
in  the  yolk  of  a  raw  egg,  then  add  very  gradually  half  a 
pint  pure  olive  oil  (or  melted  butter),  beating  briskly  all 
the  time.  The  mixture  will  become  a  very  thick  batter. 
Flavor  with  vinegar  or  fresh  lemon-juice.  Closely  cov- 
ered it  will  keep  for  weeks  in  a  cold  place,  and  is 
delicious. 


128  THE  EFE3  Y-£>A  ?  COOK-BOOK. 


OYSTER  SAUCB. 

Take  a  pint  of  oysters,  and  save  out  a  little  of  their  liquor. 
Put  them  with  their  remaining  liquor,  and  some  mace  and 
nutmeg,  into  a  covered  saucepan,  and  simmer  them  on  hot 
coals  about  ten  minutes.  Then  drain  them.  Oysters  foi 
sauce  should  be  large.  Having  prepared  in  a  saucepan  some 
drawn  or  melted  butter  (mixed  with  oyster  liquor  instead  of 
water),  pc-ur  it  into  a  sauce-boat,  add  the  oysters  to  it,  and 
serve  it  up  with  boiled  poultry,  or  with  boiled  fresh  fish. 
Celery,  first  boiled  and  then  chopped,  is  an  improvement  to 
oyster  sauce. 

LOBSTER  SAUCE. 

Put  the  coral  and  spawn  of  a  boiled  lobster  into  a  mortar, 
with  a  tablespoonful  of  butter,  pound  it  to  a  smooth  mass, 
then  rub  it  through  a  sieve  ;  melt  nearly  a  quarter  of  a  pound 
of  sweet  butter,  with  a  wineglass  of  water,  or  vinegar ;  add  a 
teaspoonful  of  made  mustard,  stir  in  the  coral  and  spawn, 
and  a  little  salt  and  pepper ;  stir  it  until  it  is  smooth,  and 
serve.  Some  of  the  meat  of  the  lobster  may  b  chopped 
fine,  and  stirred  into  it 

CAPER  SAUCB. 

Make  a  butter  sauce,  and  stir  into  it  one  tablespoonfui 
of  lemon  juice,  two  of  capers,  and  one  of  essence  of 
anchovy. 

MUSTARD  SAUCE. 

Stir  three  tablespoonfuls  of  mixed  mustard  and  a  speck  of 
cayenne  into  a  butter  sauce.  This  is  nice  for  devilled  turkey 
and  broiled  smoked  herrings. 


THE  E VER  Y  DA  Y  COOK-BOOK.  t 2g 


CURRY  SAUCE. 

One  tablespoonful  of  butter,  one  of  flour,  one  teaspoonful 
of  curry  powder,  one  large  slice  of  onion,  one  large  cupful  of 
stock,  salt  and  pepper  to  tasta.  Cut  the  onion  fine,  and  fry 
brown  in  the  butter.  Add  the  flour  and  curry  powder. 
Stir  for  one  minute,  add  the  stock,  and  season  with  the 
salt  and  pepper.  Simmer  five  minutes ;  then  strain,  and 
serve.  This  sauce  can  be  served  with  a  broil  or  sauft  of 
meat  or  fish. 

CRANBERRY  SAUCE. 

After  removing  all  soft  berries,  wash  thoroughly,  place 
for  about  two  minutes  in  scalding  water,  remove,  and  to 
every  pound  of  fruit  add  three-quarters  of  a  pound  granu- 
lated sugar  and  a  half  pint  water  ;  stew  together  over  a 
moderate  but  steady  fire.  Be  careful  to  cover  and  not  to  stir 
the  fruit,  but  occasionally  shake  the  vessel,  or  apply  a  gentler 
heat  if  in  danger  of  sticking  or  burning.  If  attention  to 
these  particulars  be  given,  the  berries  will  retain  their  shape 
to  a  considerable  extent,  which  adds  greatly  to  their  appear- 
ance on  the  table.  Boil  from  five  to  seven  minutes,  remove 
from  fire,  turn  into  a  deep  dish,  and  set  aside  to  cool.  If 
to  be  kept,  they  can  be.  put  up  at  once  in  air-tight  jars. 
Or,  for  strained  sauce,  one  and  a  half  pounds  of  fruit  should 
be  stewed  in  one  pint  of  water  for  ten  or  twelve  minutes, 
or  until  quite  soft,  then  strained  through  a  colander  or  fine 
wire  sieve,  and  three-quarters  of  a  pound  of  sugar  thoroughly 
stirred  into  the  pulp,  thus  obtained ;  after  cooling  it  is 
ready  for  use.  Serve  with  roast  turkey  or  game.  When 
to  be  kept  for  a  long  time  without  seali.ig,  more  sugar 
may  be  added,  but  its  too  free  use  impairs  the  petculiar 
cranberry  flavor.  For  dinner  sauce  half  a  pound  is  more 
economical,  and  really  preferable  to  three-quarters,  aa 


130  THE  £  VER  Y-DA  Y  COOK-BOOK. 

given  above.  It  is  better,  though  not  necessary,  to  use 
a  porcelain  kettle.  Some  prefer  not  to  add  the  sugar  till  the 
fruit  is  almost  done,  thinking  this  plan  makes  it  more  tender, 
and  preserves  the  color  better. 

PORT  WINE  SAUCE  FOR  GAME. 

Half  a  tumbler  of  currant  jelly,  half  a  tumbler  of  port 
wine,  half  a  tumbler  of  stock,  half  a  teaspoonful  of  salt, 
two  tablespoonfuls  of  lemon  juice,  four  cloves,  a  speck  of 
cayenne.  Simmer  the  cloves  and  stock  together  for  half 
an  hour.  Strain  on  the  other  ingredients,  and  let  all  melt 
together.  Part  of  the  gravy  from  the  game  may  be  added 
to  it. 

CURRANT  JELLY  SAUCE. 

Three  tablespoonfuls  of  butter,  one  onion,  one  bay  leaf, 
one  sprig  of  celery,  two  tablespoonfuls  of  vinegar,  half 
a  cupful  of  currant  jelly,  one  tablespoonful  of  flour  one 
pint  of  stock,  salt,  pepper.  Cook  the  butter  and  onion 
until  the  latter  begins  to  color.  Add  the  flour,  and 
herbs.  Stir  until  brown  ;  add  the  stock,  and  simmer 
twenty  minutes.  Strain,  and  skim  off  all  the  fat.  Add  the 
jelly,  and  stir  over  the  fire  until  it  is  melted.  Serve  with 
game 

APPLE  SAUCE. 

Peel,  quarter,  and  core,  rich  tart  apples;  put  to  them  a 
very  1'ttle  water,  cover  them,  and  set  them  over  the  fire ; 
when  tender,  mash  them  smooth,  and  serve  with  roasted  pork, 
goose,  or  any  other  gross  meat. 


BREAD  AND  BREAKFAST  CAKES. 


YEAST. 

Put  two  quarts  of  water  and  two  tablespoonfuls  of  hops 
on  to  boil.  Pare  and  grate  six  large  potatoes.  When 
the  hops  and  water  boil  strain  the  water  on  the  grated 
potatoes,  and  stir  well.  Place  on  the  stove  and  boil  up 
once.  Aid  half  a  cupful  of  sugar  and  one-fourth  of  a  cup- 
ful of  salt.  Let  the  mixture  get  blood-warm  ;  then  add  one 
cupful  of  yeast,  or  one  cake  of  compressed  yeast,  and  let  it 
rise  in  a  w,rm  place  five  or  six  hours.  When  well  risen, 
turn  into  a  stone  jug.  Cork  this  tightly,  and  set  in  a  cool 
place. 

PLAIN  WHITE  FAMILY  BREAD. 

Take  one  pint  of  flour  and  half  a  pint  of  good  hop  yeast 
and  stir  it  together  about  five  o'clock  in  the  afternoon  ;  at 
nine  put  one  half  gallon  of  flour  in  a  tray,  put  the  sponge 
in  the  middle  of  the  flour  with  a  piece  of  lard  as  large  as 
a  walnut.  Knead  it  all  up  with  tepid  water  made  salt 
with  two  teaspoonfuls  or  more  to  taste  ;  work  it  well,  and 
put  it  in  a  jar  to  rise.  Next  morning  knead  it  over  with  a 
little  flour,  make  it  in  two  loaves,  and  set  it  in  a  warm 
place  or  oven  until  ready  ;  then  put  it  to  bake,  and  when 
done,  wrap  it  in  a  nice  coarse  towel.  If  you  have  no  sugar 
in  the  yeast  you  use,  stir  a  large  teaspoonful  in  it  before  put- 
ting it  in  the  flour. 


152  THE  E VERY-DAY  COOK-BOOK. 

GRAHAM  BREAD. 

Take  a  little  over  a  quart  of  warm  water,  one-half  cup 
brown  sugar  or  molasses,  one  fourth  cup  hop  yeast,  and 
one  and  one  half  teaspoons  salt;  thicken  the  water  with 
unbolted  flour  to  a  thin  batter;  add  sugar,  salt  and 
yeast,  and  stir  in  more  flour  until  quite  stiff.  In  the 
morning  add  a  small  teaspoon  soda,  and  flour  enough 
to  make  the  batter  stiff  as  can  be  stirred  with  a  spoon; 
put  it  into  pans  and  let  rise  again;  then  bake  in  even 
oven,  not  to  hot  at  first;  keep  warm  while  rising;  smooth 
over  the  loaves  with  a  spoon  or  knife  dipped  in  water. 

BOSTON   BROWN   BREAD. 

One  heaping  coffee-cup  each  of  corn,  rye  and  Graham 
meal.  The  rye  meal  should  be  as  fine  as  the  Graham, 
or  rye  flour  may  be  used.  Sift  the  three  kinds  together 
as  closely  as  possible,  and  beat  together  thoroughly  with 
two  cups  New  Orleans  or  Porto  Rico  molasses,  two  cups 
sweet  milk,  one  cup  sour  milk,  one  dessertspoon  soda, 
one  teaspoon  salt;  pour  into  a  tin  form,  place  in  a  kettle 
of  cold  water,  put  on  and  boil  four  hours.  Put  on  to 
cook  as  soon  as  mixed.  It  may  appear  to  be  too  thin, 
but  it  is  not,  as  this  recipe  has  never  been  known  to  fail. 
Serve  warm,  with  baked  beans  or  Thanksgiving  turkey. 
The  bread  should  not  quite  fill  the  form  (or  a  tin  pail 
with  cover  will  answer),  as  it  must  have  room  to  swell. 
See  that  the  water  does  not  boil  up  to  the  top  of  the 
form;  also  take  care  it  does  not  boil  entirely  away  or 
stop  boiling.  To  serve  it,  remove  the  lid  and  set  it  a 
few  moments  into  the  open  oven  to  dry  the  top,  and  it 
will  then  turn  out  in  perfect  shape.  This  bread  can  be 
used  as  a  pudding,  and  served  with  a  sauce  made  or 
thick  sour  cr^am,  well  sweetened  and  seasoned  with 
rufr»*?r:  or  it  is  good  toasted  the  next  day. 


THE  E  VERY-DAY  COOK-BOOK.  133 

CORN   BREAD. 

Sift  three  quarts  of  corn  meal,  add  a  tablespoonful  of 
salt,  one  teaspoonful  baking-powder,  and  mix  sufficient 
water  with  it  to  make  a  thin  batter.  Cover  it  with  a 
breaJ -cloth  and  set  it  to  rise.  When  ready  to  bake  stir 
it  we.  nour  it  into  a  baking-pan,  and  bake  slowly.  Use 
cold  wa.  -  ir  summer  and  hot  water  in  winter. 

STEAMED   BROWN   BREAD. 

One  quart  each  of  milk  and  Indian  meal,  one  pint  rye 
meal,  one  cup  of  molasses,  two  teaspoonfuls  of  soda. 
A<1  I  a  '  ttle  salt  and  steam  four  hours. 

PARKER   HOUSE   ROLLS. 

One  teacup  home-made  yeast,  a  little  salt,  one  table- 
spoon sugar,  a  piece  of  lard  size  of  an  egg,  one  pint  milk, 
flour  sufficient  to  mix.  Put  the  milk  on  the  stove  to  scald 
with  the  lard  in  it.  Prepare  the  flour  with  salt,  sugar 
and  yeast.  Then  add  the  milk,  not  too  hot.  Knead  thor- 
oughly when  mixed  at  night;  in  the  morning  but  very 
slight  kneading  is  necessary.  Then  roll  out  and  cut 
with  large  biscuit  cutter.  Spread  a  little  butter  on  each 
roll  and  lap  together.  Let  them  rise  very  light,  then 
bake  in  a  quick  oven. 

FRENCH   ROLLS. 

One  pint  of  milk,  scalded;  put  into  it  while  hot  half  a 
cup  of  sugar  and  one  tablespoon  of  butter.  When  the 
milk  is  cool,  add  a  little  salt  and  half  a  cup  of  yeast,  or 
one  compressed  yeast  cake;  stir  in  flour  to  make  a  stiff 
sponge,  and  when  light,  mix  as  for  bread.  Let  it  rise 
until  light,  punch  it  down  with  the  hand,  and  let  it  rise 
again — repeat  two  or  three  times  ;  then  turn  the  dough 


THE  ZfERY-DAY  COOK-BOOK. 

on  to  the  moulding-board  and  pound  with  the  rolling- 
pin  until  thin  enough  to  cut.  Cut  out  with  a  tumbler, 
brush  the  surface  of  each  one  with  melted  butter,  and 
fold  over.  Let  the  rolls  rise  on  the  tins  ;  bake,  and 
while  warm  brush  over  the  surface  with  melted  butter 
to  make  the  crust  tender. 

BUNS. 

Break  one  egg  into  a  cup  and  fill  with  sweet  milk; 
mix  with  it  half  cup  yeast,  half  cup  butter,  one  cup 
sugar,  enough  flour  to  make  a  soft  dough;  flavor  with 
nutmeg.  Let  rise  till  very  light,  then  mould  into  bis- 
cuit with  a  few  currants.  Let  rise  a  second  time  in  pan; 
bake,  and  when  nearly  done,  glaze  with  a  little  molasses 
and  milk.  Use  the  same  cup,  no  matter  about  the  size> 
for  each  measure. 

BISCUIT. 

Dissolve  one  rounded  tablespoon  of  butter  in  a  pint 
of  hot  milk;  when  lukewarm  stir  in  one  quart  of  flour, 
add  one  beaten  egg,  a  little  salt,  and  a  tea-cup  of  yeast; 
work  into  dough  until  smooth.  If  winter,  set  in  a  warm 
place;  if  summer,  in  a  cool  one  to  rise.  In  the  morning 
work  softly  and  roll  out  one-half  inch  and  cut  into  bis- 
cuit a  id  set  to  rise  for  thirty  minutes,  when  they  will  be 
ready  lo  bake.  These  are  delicious. 

TO  MAKE   RUSKS. 

To  every  pound  of  flour  allow  two  ounces  of  butter 
one  quarter  pint  of  milk,  two  ounces  of  loaf  sugar,  three 
eggs,  one  tablespoonful  of  yeast.  Put  the  milk  and  butter 
into  a  saucepan,  and  keep  shaking  it  round  until  the 
latter  is  melted.  Put  the  flour  into  a  basin  with  the 
sugar,  mix  these  well  together,  and  beat  the  eggs.  Stir 


THE  E VERY-DAY  COOK-BOOK.  135 

them  with  the  yeast  to  the  milk  and  butter,  and  with 
this  liquid  work  the  flour  into  a  smooth  dough.  Cover 
a  cloth  over  the  basin,  and  leave  the  dough  to  rise  by 
the  side  of  the  fire;  then  knead  it,  and  divide  it  into  twelve 
pieces;  place  them  in  a  brisk  oven,  and  bake  for  about 
twenty  minutes.  Take  the  rusks  out,  break  them  in 
half,  and  then  set  them  in  the  oven  to  get  crisp  on  the 
other  side.  When  cold,  they  should  be  put  into  tin  can- 
isters to  keep  them  dry;  and,  if  intended  for  the  cheese 
course,  the  sifted  sugar  should  be  omitted. 

SWEET   MILK   GEMS. 

Beat  one  egg  well,  add  a  pint  new  milk,  a  litte  salt, 
and  Graham  flour  until  it  will  drop  off  the  spoon  nicely; 
heat  and  butter  the  gem-pans  before  dropping  in  the 
dough;  bake  in  a  hot  oven  twenty  minutes. 

BREAKFAST   GEMS. 

One  cup  sweet  milk,  one  and  a  half  cups  flour,  one 
egg>  °ne  teaspoon  salt,  one  teaspoon  baking  powder 
beaten  together  five  minutes;  bake  in  hot  gem-pans  iu 
a  hot  oven  about  fifteen  minutes. 

GRAHAM  BREAKFAST  CAKES. 

Two  cups  of  Graham  flour,  one  cup  of  wheat  floui, 
two  eggs  well  beaten;  mix  with  sweet  milk,  to  make  a 
very  thin  batter;  bake  in  gem  irons;  have  the  irons  hot, 
then  set  them  on  the  upper  grate  in  the  oven;  will  bake 
in  fifteen  minutes. 

BUCKWHEAT  CAKES. 

One  quart  buckwheat  flour;  four  tablespoonfuls  yeast; 
one  teaspoonful  salt;  one  handful  Indian  meal;  two 


136   •  THE  EVERY-DAY   COOK-bOOK. 

tablespoonf  uls  molasses — not  syrup.  Warm  water  enough 
to  make  a  thin  batter.  Beat  very  well  and  set  to  rise  in 
a  warm  place.  If  the  batter  is  in  the  least  sour  in  the 
morning,  stir  m  a  very  little  soda  dissolved  in  hot  water. 
Mix  in  an  earthen  crock,  and  leave  some  in  the  bottom 
each  morning — a  cupful  or  so — to  serve  as  sponge  for 
the  next  night,  instead  of  getting  fresh  yeast.  In  cold 
weather  this  plan  can  be  successfully  pursued  for  a  week 
or  ten  days  without  setting  a  new  supply.  Of  course 
you  add  the  usual  quantity  of  flour,  etc.,  every  night,  and 
beat  up  well.  Do  not  make  your  cakes  too  smaL>. 
Buckwheats  should  be  of  generous  size.  Some  put  two- 
thirds  buckwheat,  one  third  oat-meal,  omitting  the  In- 
dian. 

x 

FLANI*  EL  CAKES. 

Beat  six  eggs  very  light,  stir  in  them  two  pounds  of 
flour,  one  gill  of  yeast,  small  spoonful  of  salt,  and  suf- 
ficient, milk  to  make  a  thick  batter.  Make  them  at  night 
for  breakfast,  and  at  ten  in  the  morning  for  tea.  Have 
your  griddle  hot,  grease  it  well,  and  bake  as  buckwheat. 
Butter  and  send  '.nem  hot  to  *he  table,  commencing 
after  the  family  are  seated 

RICE  GRIDDLE-CAKES. 

Boil  half  a  cup  rice;  when  cold  mix  one  quart  sweet 
milk,  the  yolks  of  four  eggs,  and  flour  sufficient  to  make 
ti  stiff  batter;  beat  the  whites  to  a  froth,  stir  in  one  tea- 
spoon soda,  and  two  of  cream  tartar;  add  a  little  salt, 
and  lastly,  the  whites  of  eggs;  bake  on  a  griddle.  A 
nice  way  to  serve  is  to  spread  them  while  hot  with  but- 
ter, and  almost  any  kind  of  preserves  or  jelly;  roll  them 
up  neati)  cut  off  the  ends,  sprinkle  them  with  sugar,  and 
serve  immediately. 


THE  EVERY-DAV  COOK-&OOK,  137 


FRENCH  PANCAKES. 

Two  eggs,"  two  ounces  of  butter,  two  ounces  of  sifted 
sugar,  two  ounces  of  flour,  half  pint  of  new  milk.  Beat 
the  eggs  thoroughly,  and  put  them  into  a  basin  with  the 
butter,  which  should  be  beaten  to  a  cream;  stir  in  the 
sugar  and  flour,  and  when  these  ingre^ents  are  well 
mixed,  add  the  milk;  keep  stirring  and  beating  the  mix- 
ture for  a  few  minutes;  put  it  on  buttered  plates,  and 
bake  in  a  quick  oven  for  twenty  minutes.  Serve  with  a 
cut  lemon  and  sifted  sugar,  or  pile  the  pancakes  high  on 
a  dish,  with  a  layer  of  preserve  or  marmalade  between 
each. 

PANCAKES. 

Two  cups  of  prepared  flour;  six  eggs;  one  saltspoon- 
ful  of  salt;  milk  to  make  a  thin  batter.     Beat  the  eggs 
light;  add  salt,  two  cups  of  milk,  then,  the  whites  an^' 
flour  alternately  with  milk,  until  the  batter  is  of  the  rig'r 
consistency.     Run  a  teaspoonful  of  lard  over  the  bott 
of  a  hot  frying-pan,  pour  in  a  large  ladleful  of  be,;* 
and  fry  quickly.     Roll  the  pancake  up  like  a  shee 
paper;  lay  upon  a  hot  dish;  put  in   more  lard,  and  fry 
another  pancake.     Keep  hot  over  boiling  water,  sending 
naif  a  dozen  to  the  table  at  a  time- 


BREAD   FRITTERS. 

One  quart  milk — boiling  hot;  two  cups  fine  bread- 
crumbs; three  eggs;  one  teaspoonful  nutmeg;  one  table- 
spoonful  butter — melted;  one  saltspoonful  salt,  and  the 
same  of  soda,  dissolved  in  hot  water.  Soak  the  bread 
in  the  boiling  milk  ten  minutes,  in  a  covered  b>>wl. 
Beat  to  a  smooth  paste;  add  the  whipped  yelks,  the  but- 
ter, salt,  soda,  and  finally  the  whites,  whipped  stiff. 


138  THE  EVERY-DAY  COOK-BOOK* 


QUICK  SALLY  LUNN. 

One  cup  of  sugar,  half  cup  of  butter ;  stir  well  together, 
and  then  add  one  or  two  eggs ;  put  in  one  good  pint  ol 
sweet  milk,  and  with  sufficient  flour  to  make  a  batter 
about  as  stiff  as  cake  ;  put  in  three  teaspoons  of  baking- 
powder  ;  bake*and  eat  hot  with  butter,  for  tea  or  break- 
fast. 

BREAKFAST  CAKE, 

One  pint  of  flour,  three  tablespoons  of  butter,  three 
tablespoons  of  sugar,  one  egg,  one  cup  sweet  milk,  one  tea- 
spoon cream  tartar,  half  teaspoon  soda  ;  to  be  eaten  with 

butter. 

s 

QUICK  WAFFLES. 

Two  pints  sweet  milk,  one  cup  butter  (melted),  sifted  floui 
to  make  a  soft  batter ;  add  the  well-beaten  yolks  of  six  eggs, 
then  the  beaten  whites,  and  lastly  (just  before  baking)  four 
teaspoons  baking-powder,  beating  very  hard  and  fast  for  a 
few  minutes.  These  are  very  good  with  four  or  five  eggs, 
but  much  better  with  more. 

JOHNNY  CAKE. 

Two  thirds  teaspoon  soda,  three  tablespoons  sugar,  one 
teaspoon  cream  tartar,  one  egg,  one  cup  sweet  milk,  six 
tablespoons  Indian  meal,  three  tablespoonfuls  flour,  and  a 
little  salt.  This  makes  a  thin  batter. 

MUSH. 

Indian  or  oatmeal  mush  is  best  made  in  the  following 
manner:  Put  freshwater  in  a  kettle  over  the  fire  to  boil, 
and  put  in  some  salt ;  when  the  water  boils,  stir  in  hand- 
ful by  handful  corn  or  oatmeal  until  thick  enough  for 


THE  E VERY-DAY  COOK-BOOK.  139 

use.  In  order  to  have  excellent  mush,  the  meal  should 
be  allowed  to  cook  well,  and  long  as  possible  while  thin, 
and  before  the  final  handful  is  added.  When  desired  to 
be  fried  for  breakfast,  turn  into  an  earthen  dish  and  set 
away  to  cool.  Then  cut  in  slices  when  you  wish  to  fry; 
dip  each  piece  in  beaten  eggs  and  fry  on  a  hot  griddle. 

CORN  MUSH. 

Put  four  quarts  fresh  water  in  a  kettle  to  boil,  salt  to 
suit  the  taste;  when  it  begins  to  boil  stir  in  one  and  a 
half  quarts  meal,  letting  it  sift  through  the  fingers  slowly 
to  prevent  lumps,  adding  it  a  little  faster  at  the  last,  until 
as  thick  as  can  be  conveniently  stirred  with  one  hand; 
set  in  the  oven  in  the  kettle  (or  take  out  into  a  pan), 
bake  an  hour,  and  it  will  be  thoroughly  cooked.  It  takes 
corn  meal  so  long  to  cook  thoroughly  that  it  is  very  dif- 
ficult to  boil  it  until  done  without  burning.  Excellent 
for  frying  when  cold.  Use  a  hard  wood  paddle,  two  feet 
long,  with  a  blade  two  inches  wide  and  seven  inches 
long,  to  stir  with.  The  thorough  cooking  and  baking  in 
oven  afterwards  takes  away  all  the  raw  taste  that  mush 
is  apt  to  have,  and  adds  much  to  its  sweetness  and  de- 
licious flavor. 

GRAHAM  MUSH. 

Sift  rneal  slowly  into  boiling  salted  water,  stirring 
briskly  until  it  is  as  thick  as  can  be  stirred  with  one  hand ; 
serre  with  milk  or  cream  and  sugar,  or  butter  and  syrup. 
It  is  riuch  improved  by  removing  from  the  kettle  to  a 
pan  ;'•$  soon  as  thoroughly  mixed,  and  steaming  for  three 
or  <our  hours.  It  may  also  be  eaten  cold,  or  sliced  and 
fr;t.c  like  corn  mush. 


SALADS,    PICKLES   AND   CATSUP. 


LETTUCE. 

The  early  lettuce,  and  first  fine  salad,  are  five  or  six 
leaves  in  a  cluster;  their  early  appearance  is  their  greatest 
recommendation;  cabbage  or  white-heart  lettuce  is  later 
and  much  more  delicate;  break  the  leaves  apart  one  by 
one  from  the  stalk  and  throw  them  into  a  pan  of  cold 
water;  rinse  them  well,  lay  them  into  a  salad  bowl  or  a 
deep  dish,  lay  the  largest  leaves  first,  put  the  next  size 
upon  them,  then  lay  on  the  finest  white  leaves;  cut  hard- 
boiled  eggs  in  slices  or  quarters  and  lay  them  at  equal 
distances  around  the  edge  and  over  the  salad;  serve 
with  vinegar,  oil,  and  made  mustard  in  the  castor, 
Or,  having  picked  and  washed  the  lettuce,  cut  the 
leaves  small;  put  the  cut  salad  in  a  glass  dish  or  bowl, 
pour  a  salad  dressing  over  and  serve;  or,  garnish  with 
small  red  radishes,  cut  in  halves  or  slices,  and  hard-boiled 
eggs  cut  in  quarters  or  slices;  pour  a  salad  dressing  over 
when  ready  to  serve.  Serve  with  boiled  lobster,  boiled 
fowls,  or  roasted  lamb  or  veal. 

LETTUCE   SALAD. 

Take  the  yolks  of  three  hard-boiled  eggs,  add  salt  and 
mustard  to  taste;  mash  it  fine;  make  a  paste  by  adding 
a  dessertspoon  of  olive  oil  or  melted  butter  (use  butter 
always  when  it  is  difficult  to  get  fresh  oil);  mix  thor- 
oughly, and  then  dilute  by  adding  gradually  a  tea  cup  of 


THE  EVERY-uAY  COOK-BOOK.  l\\ 

,  and  pour  over  the  lettuce.  Garnish  by  slicing 
Another  egg  and  laying  over  the  lettuce.  This  is  suffi- 
cient for  a  moderate-sized  dish  of  lettuce. 


SALMON   SALAD. 

One  quart  of  cooked  salmon,  two  heads  of  lettuce,  two 
f ablespoonfuls  of  lemon-juice,  one  of  vinegar,  two  of  ca- 
pers, one  teaspoonful  of  salt,  one  third  of  a  teaspoonful 
of  pepper,  one  cupful  of  mayonnaise  dressing,  or  the 
French  dressing.  Break  up  the  salmon  with  two  silver 
forks.  Add  to  it  the  salt,  pepper,  vinegar  and  lemon- 
juice.  Put  in  the  ice-chest  or  some  other  cold  place,  for 
two  or  three  hours.  Prepare  the  lettuce  as  directed  for 
lobster  salad.  At  serving  time,  pick  out  leaves  enough 
to  border  the  dish.  Cut  or  tear  the  remainder  in  pieces, 
and  arrange  these  in  the  centre  of  a  flat  dish.  On  them 
heap  the  salmon  lightly,  and  cover  with  the  dressing. 
Now  sprinkle  on  the  capers.  Arrange  the  whole  leaves 
at  the  base,  and,  if  you  choose,  lay  one  fourth  of  a  thin 
slice  of  lemon  on  each  leaf. 


LOBSTER  SALAD. 

Put  a  large  lobster  over  the  fire  in  boiling  water 
Slightly  salted;  boil  rapidly  for  about  twenty  minutes; 
when  done  it  will  be  of  a  bright  red  color,  and  should 
be  removed,  as  if  boiled  too  long  it  will  be  tough;  when 
cold,  crack  the  claws,  after  first  disjointing,  twist  off  the 
head  (which  is  used  in  garnishing),  split  the  body  in  two 
lengthwise,  pick  out  the  meat  in  bits  not  too  fine,  saving 
the  coral  separate;  cut  up  a  large  head  of  lettuce  slightly, 
and  place  on  a  dish  over  which  lay  the  lobster,  putting 
the  coral  around  the  outside.  For  dressing,  take  the 
yolks  of  three  eggs,  beat  well,  add  four  tablespoons 
salad  oil,  dropping  it  in  very  slowly,  beating  all  the 


142  THE  EVERY-DAY  COOK-BOOK. 

time;  then  add  a  little  salt,  cayenne  pepper,  half  tea- 
spoon mixed  mustard,  and  two  tablespoons  vinegar. 
Pour  this  over  the  lobster,  just  before  sending  to  table. 

TOMATO  SALAD. 

Take  the  skin,  juice,  and  seeds  from  nice,  fresh  toma- 
toes, chop  what  remains  with  celery,  and  add  a  go^oi 
salad-dressing. 

SALAD    DRESSING. 

Yolks  of  two  hard-boiled  eggs  rubbed  very  fine  and 
smooth,  one  teaspoon  English  mustard,  one  of  salt,  the 
yolks  of  two  raw  eggs  beaten  into  the  other,  dessert- 
spoon of  fine  sugar.  Add  very  fresh  sweet-oil  poured  in 
by  very  small  quantities,  and  beaten  as  long  as  the  mix- 
ture continues  to  thicken,  then  add  vinegar  till  as  thin 
as  desired.  If  not  hot  enough  with  mustard,  add  a  little 
cayenne  pepper. 

SARDINE   SALAD. 

Arrange  one  quart  of  any  kind  of  cooked  fish  on  a 
bed  of  crisp  lettuce.  Split  six  sardines,  and  if  there  are 
any  bones,  remove  them.  Cover  the  fish  with  the  sar- 
dine dressing.  Over  this  put  the  sardines,  having  the 
ends  meet  in  the  centre  of  the  dish.  At  the  base  of  the 
dish  make  a  wreath  of  thin  slices  of  lemon.  Garnisti 
with  parsley  or  lettuce,  and  serve  immediately. 

FRENCH  SALAD  DRESSING. 

Three  tablespoonfuls  of  oil,  one  of  vinegar,  one  salt- 
spoonful  of  salt,  one-half  a  saltspoonful  of  pepper.  Put 
the  salt  and  pepper  in  a  cup,  and  add  one.,tablespoonful 
of  the  oil.  When  thoroughly  mixed,  add  the  remainder 


THE  EVERY-DAY  COOK-BOCK.  143 

of  the  o'l  and  the  vinevar.  This  is  dressing  enough  for 
i  salad  forsix  persons.  If  you  like  the  flavor  of  onion, 
grate  n  little  juice  into  the  dressing.  The  juice  is  ob- 
ta:n^'l  by  first  peeling  the  onion,  and  then  grating  with 
a  crar.-;e  grater,  using  a  good  deal  of  pressure.  Two 
rt.roke>  will  give  about  two  drops  of  juice.  « 

CREAM  DRESSING  FOR  COLD  SLAW. 

Two  tablespoons  whipped  sweet  cream,  two  of  sugar, 
and  four  of  vinegar;  beat  well  and  pour  over  cabbage, 
previously  cut  very  fine  and  seasoned  with  salt. 

CHICKEN   SALAD. 

Boil  one  chicken  tender;  chop  moderately  fine  the 
whites  of  twelve  hard-boiled  eggs  and  the  chicken;  add 
equal  quantities  of  chopped  celery  and  cabbage;  mash 
the  yolks  fine,  add  too  tablespoons  butter,  two  of  sugar, 
one  teaspoon  mustard;  pepper  and  salt  to  taste;  and 
lastly,  one  half-cup  good  cider  vinegar;  pour  over  the 
salad,  and  mix  thoroughly.  If  no  celery  is  at  hand,  use 
/•.hopped  pickled  cucumbers  or  lettuce  and  celery  seed. 
T/>is  may  be  mixed  two  or  three  days  before  using. 

RED  VEGETABLE   SALAD. 

One  pint  of  cold  boiled  potatoes,  one  pint  of  cold 
boiled  beets,  one  pint  of  uncooked  red  cabbage,  six 
tablespoonfuls  of  oil,  eight  of  red  vinegar  (that  in  which 
beets  have  been  pickled),  two  teaspoonfuls  of  salt  (unless 
the  vegetables  have  been  cooked  in  salted  water),  half  a 
teaspoonsful  of  pepper.  Cut  the  potatoes  in  thin  slices- 
and  the  beets  fine,  and  slice  the  cabbage  as  thin  as  pos- 
sible. Mix  all  the  ingredients.  Let  stand  in  a  cold 
place  one  hour;  then  serve.  Red  cabbage  and  celery 
may  be  used  together  ^ 


Tin:  E VERY-DAY  COO 


CELERY   SALAD. 

One  boiled  egg,  one  raw  egg,  one  h.blespoonful  sala£ 
oil,  one  teaspoonful  white  sugar,  one  saltspoonful  of 
salt,  one  saltspoon  of  pepper,  four  tablespoonfuls  o/ 
vinegar,  one  teaspoonful  made  mustard.  Prepare  th4 
dressing  as  for  tomato  salad;  cut  the  celery  into  bitj 
half  an  inch  long,  and  season.  Eat  at  once,  before  th« 
vinegar  injures  the  crispness  of  the  vegetable. 

COLD  SLAW. 

Chop  or  shred  a  small  white  cabbage.  Prepare  a 
dressing  in  the  proportion  of  one  tablespoonful  of  oil  to 
four  of  vinegar,  a  teaspoonful  of  m^de  mustard,  thd 
same  quantity  of  salt  and  sugar,  and  half  as  much  pep' 
per.  Pour  over  the  salad,  adding,  if  you  choose,  three 
tablespoonfuls  of  minced  celery;  toss  up  well  and  put 
into  a  glass  bowl. 

SALAD   DRESSING   (Excellent). 

Four  eggs,  one  teaspoonful  of  mixed  mustard,  one- 
quarter  teaspoonful  of  white  pepper,  half  that  quantity 
of  cayenne,  salt  to  taste,  four  tablespoonfuls  of  cream, 
vinegar. 

Boil  the  eggs  until  hard,  which  will  be  in  about  one- 
quarter  hour  or  twenty  minutes;  put  them  into  cold 
water,  take  off  the  shells,  and  pound  the  yolks  in  a  mor- 
tar to  a  smooth  paste.  Then  add  all  the  other  in- 
gredients, except  the  vinegar,  and  stir  them  well  until 
the  whole  are  thoroughly  incorporated  one  with  the 
other.  Pour  in  sufficient  vinegar  to  make  it  of  the 
consistency  of  cream,  taking  care  to  add  but  little  at  a 
time.  The  mixture  will  then  be  ready  for  use. 


THE  E  VER  Y-DA  Y  COOK-BOOK.  \ 45 


PICKLED  CUCUMBERS. 

Wash  and  wipe  six  hundred  small  cucumbers  and  two 
quarts  of  peppers.  Put  them  in  a  tub  with  one  and  a 
half  cupful  of  salt  and  a  piece  of  alum  as  large  as  an 
egg.  Heat  to  the  boiling  point  three  gallons  of  cider  vin- 
egar and  three  pints  of  water.  Add  a  quarter  of  a  pound 
each  of  whole  cloves,  whole  allspice  and  stick  cinnamon, 
and  two  ounces  of  white  mustard  seed,  and  pour  over  the 
pickles. 

TO  PICKLE  ONIONS. 

Peel  the  onions  until  they  are  white,  scald  them  in  strong 
salt  and  water,  then  take  them  up  with  a  skimmer  ; 
make  vinegar  enough  to  cover  them,  boiling  hot,  strew 
over  the  onions  whole  pepper  and  white  mustard  seed,  pour 
the  vinegar  over  to  cover  them  ;  when  cold,  put  them  in 
wide-mouthed  bottles,  aud  cork  them  close.  A  tablespoon- 
ful  of  sweet  oil  may  be  put  in  the  bottles  before  the  cork. 
The  best  sort  of  onions  for  pickling  are  the  small  white 
buttons. 

PICKLED  CAULIFLOWERS. 

Two  cauliflowers,  cut  up  ;  one  pint  of  small  onions,  three 
medium-sized  red  peppers.  Dissolve  half  a  pint  of  salt 
in  water  enough  to  cover  the  vegetables,  and  let  these 
stand  over  night.  In  the  morning  drain  them.  Heat  two 
quarts  of  vinegar  with  four  tablespoonfuls  of  mustard,  until 
it  boils.  Add  the  vegetables,  and  boil  for  about  fifteen 
minutes,  or  until  a  fork  can  be  thrust  through  the  cauli- 


RED  CABBAGE. 

Procure    a    firm   good-sized   cabbage,   and   after    taking 
off  any  straggling  or  soiled  leaves,  cut  it  in  very  narrow 


146      .  THE  EVE  AY-DAY  COOK-BOOK. 

slices,  which,  after  you  sprinkle  them  well  with  salt,  lay 
aside  for  forty-eight  hours.  Next  drain  off  the  salt 
liquor  which  has  formed,  and  pour  over  the  cabbage  a 
well-seasoned  pickle  of  boiling  hot  vinegar;  black  pep- 
per and  ginger  are  best  for  seasoning.  Cover  the  pickle 
jars  till  the  cabbage  is  cold,  and  then  cork. 

TO  PICKLE  TOMATOES. 

• 

Take  the  round  smooth  green  tomatoes,  put  them  in 
salt  and  water,  cover  the  vessel  and  put  them  over  the 
fire  to  scald;  that  is,  to  let  the  water,  become  boiling  hot; 
then  set  the  kettle  off;  take  them  from  the  pot  into  a  ba- 
sin of  cold  water;  to  enough  cold  vinegar  to  cover  them, 
put  whole  pepper  and  mustard  seed;  when  the  tomatoes 
are  cold  take  them  from  the  water,  cut  each  in  two 
across,  shake  out  the  seeds  and  wipe  the  inside  dry  with 
a  cloth,  then  put  them  into  glass  jars,  and  cover  with  the 
vinegar;  cork  them  close  or  with  a  close  fitting  tin 
cover. 

RIPE  TOMATO  PICKLES. 

To  seven  pounds  of  ripe  tomatoes  add  three  pound? 
sugar,  one  quart  vinegar;  boil  them  together  fifteen 
minutes,  skim  out  the  tomatoes  and  boil  the  syrup  a  few 
minutes  longer.  Spice  to  suit  the  taste  with  cloves  and 
cinnamon. 

CHOPPED  PICKLE. 

One  peck  of  green  tomatoes,  two  quarts  of  onions 
and  two  of  peppers.  Chop  all  fine,  separately,  and  mix, 
adding  three  cupfuls  of  salt.  Let  them  stand  over 
night,  and  in  the  morning  drain  well.  Add  half  a  pound 
of  mustard  seed,  two  tablespoonfuls  of  ground  allspice, 
two  of  ground  cloves  and  one  cupful  of  grated  horse 
radish.  Pour  over  it  three  quarts  of  boiling  vinegar. 


THE  EVERYDAY  COOKBOOK.  147 


CHOW   CHOW. 

One  peck  of  green  tomatoes,  half  peck  string  beans, 
quarter  peck  small  white  onions,  quarter  pint  green  and 
red  peppers  mixed,  two  large  heads  cabbage,  four  table- 
spoons white  mustard  seed,  two  of  white  or  black  cloves, 
two  of  celery  seed,  two  of  allspice,  one  small  box  yellow 
mustard,  pound  brown  sugar,  one  ounce  of  turmeric; 
slice  the  tomatoes  and  let  stand  over  night  in  brine  that 
will  bear  an  egg;  then  squeeze  out  brine,  chop  cabbage, 
onions  and  beans;  chop  tomatoes  separately,  mix  with 
ihe  spices,  put  all  in  porcelain  kettle,  cover  with  vinegar 
and  boil  three  hours. 

PICCALILLI. 

One  peck  of  green  tomatoes;  (if  the  flavor  of  onions  is 
desired,  take  eight,  but  it  is  very  nice  without  any);  four 
green  peppers;  slice  all,  and  put  in  layers,  sprinkle  on 
one  cup  of.salt,  and  let  them  remain  over  night;  in  the 
morning  press  dry  through  a  sieve,  put  it  in  a  porcelain 
kettle  and  cover  with  vinegar;  add  one  cup  of  sugar,  a 
tablespoon  of  each  kind  of  spice;  put  into  a  muslin  bag; 
stew  slowly  about  an  hour,  or  until  the  tomatoes  are  as 
soft  as  you  desire. 

PICKLED   WALNUTS  (Very  Good). 

One  hundred  walnuts,  salt  and  water.  To  es.ch  quart 
of  vinegar  allow  two  ounces  of  whole  black  pepper,  one 
ounce  of  allspice,  one  ounce  of  bruised  ginger.  Procure 
the  walnuts  while  young;  be  careful  they  are  not  woody, 
and  prick  them  well  with  a  fork;  prepare  a  strong  brine 
of  salt  and  water  (four  pounds  of  salt  to  each  gallon  of 
water),  into  which  put  the  walnuts,  letting  them  remain 
nine  days,  and  changing  the  brine  every  third  day; 


148  THE  EVERY-DAY  COOK-BOOK. 

drain  them  off,  put  them  on  a  dish,  place  it  in  the  sun 
until  they  become  perfectly  black,  which  will  be  in  two 
or  three  days;  have  ready  dry  jars,  into  which  place  the 
walnuts,  and  do  not  quite  fill  the  jars.  Boil  sufficient 
vinegar  to  cover  them,  for  ten  minutes,  with  spices  in 
the  above  proportion,  and  pour  it  hot  over  the  walnuts, 
which  must  be  quite  covered  with  the  pickle;  tie  down 
with  bladder,  and  keep  in  dry  place.  They  will  be  fit 
for  use  in  a  month,  and  will  keep  good  two  or  three 
years. 

GREEN  TOMATO  PICKLE. 

One  peck  green  tomatoes  sliced,  six  large  onions 
sliced,  one  tea-cup  of  salt  over  both;  mix  thoroughly 
and  let  remain  over  night;  pour  off  liquor  in  the  morn- 
ing and  throw  it  away;  mix  two  quarts  of  water  and  one 
of  vinegar,  and  boil  twenty  minutes;  drain  and  throw 
liquor  away;  take  three  quarts  of  vinegar,  two  pounds 
of  sugar  two  tablespoons  each  of  allspice,  cloves,  cinna- 
mon, ginger,  and  mustard,  and  twelve  green  peppers 
chopped  fine;  boil  from  one  to  two  hours.  Put  away  in 
a  stone  crock. 

CHILI    SAUCE. 

Eight  quarts  tomatoes,  three  cups  of  peppers,  two 
cups  of  onions,  three  cups  of  sugar,  one  cup  of  salt,  one 
and  a  half  quarts  of  vinegar,  three  teaspoonfuls  of  cloves 
same  quantity  ot  cinnamon,  two  teaspoonfuls  each  of 
ginger  and  nutmeg;  boil  three  hours;  chop  tomatoes, 
peppers,  and  onions  very  fine;  bottle  up  and  seal. 

MIXED    PICKLES. 

Three  hundred  small  cucumbers,  four  green  peppers 
*liced  fine,  two  large  or  three  small  heads  cauliflower. 


THE  E VERY-DAY  COOK-BOOK.  149 

three  heads  white  cabbage  shaved  fine,  nine  large  onions 
sliced,  one  large  root  horseradish,  one  quart  green  beans 
cut  one  inch  long,  one  quart  green  tomatoes  sliced;  put 
this  mixture  in  a  pretty  strong  brine  twenty-four  hours; 
drain  three  hours,  then  sprinkle  in  a  quarter  pound 
black  and  a  quarter  pound  white  mustard  seed;  also 
ne  tablespoon  black  ground  pepper;  let  it  come  to  a 
good  boil  in  just  vinegar  enough  to  covet  it,  adding  a 
little  alum.  Drain  again,  and  when  cold,  mix  in  a  half 
pint  ground  mustard;  cover  the  whole  with  good  cider 
vinegar;  add  turmeric  enough  to  color,  if  you  like. 


PICKLED    MUSHROOMS. 

Sufficient  vinegar  to  cover  the  mushrooms;  to  each 
quart  of  mushrooms,  two  blades  pounded  mace,  one 
ounce  ground  pepper;  sale  to  taste.  Choose  some  nice 
young  button-mushrooms  for  pickling,  and  rub  off  the 
skin  with  a  piece  of  flannel  and  salt,  and  cut  off  the 
stalks;  if  very  large,  take  out  the  red  inside,  and  reject 
the  black  ones,  as  they  are  too  old.  Put  them  in  a  stew- 
pan,  sprinkle  salt  over  them,  with  pounded  mace  and 
pepper  in  the  above  proportion;  shake  them  well  over  a 
clear  fire  until  the  liquor  flows,  and  keep  them  there  un- 
til it  is  all  dried  up  again;  then  add  as  much  vinegar  as 
will  cover  them;  just  let  it  simmer  for  one  minute,  and 
store  it  away  in  stone  jars  for  use.  When  cold,  tie  down 
with  bladder,  and  keep  in  a  dry  place;  they  will  remain 
good  for  a  length  of  time,  and  are  generally  considered 
Delicious. 

FAVORITE   PICKLES. 

One  quart  raw  cabbage  chopped  fine;  one  quart  boiled 
beets  chopped  fine;  two  cups  sugar,  tablespoon  salt,  one 
teaspoon  black  pepper,  a  quarter  teaspoon  red  pepper, 


THE  E  VERY-DAY  COOK-BOOK. 

one  teacup  grated  horse  radish;  cover  with  cold  vinegar 
and  keep  from  the  air. 

TOMATO    MUSTARD. 

Slice  and  boil  for  an  hour,  with  six  small  red  peppers, 
half  bushel  of  ripe  tomatoes;  strain  through  a  colander 
and  boil  for  an  hour  with  two  tablespoonfuls  of  black 
pepper,  two  ounces  ginger,  one  ounce  allspice,  half  ounce 
cloves,  one  eighth  ounce  mace,  quarter  pound  salt. 
When  cold  add  two  ounces  mustard,  two  ounces  curry 
powder,  and  one  pint  of  vinegar. 

INDIAN    CHETNEY. 

Eight  ounces  of  sharp,  sour  apples,  pared  and  cored, 
eight  ounces  of  tomatoes,  eight  ounces  of  salt,  eight 
ounces  of  brown  sugar,  eight  ounces  of  stoned  raisins, 
four  ounces  of  cayenne,  four  ounces  of  powdered  ginger, 
two  ounces  of  garlic,  two  ounces  of  shalots,  three  quarts 
of  vinegar,  one  quart  of  lemon-juice.  Chop  the  apples 
in  small  square  pieces,  and  add  to  them  the  other  ingre- 
dients. Mix  the  whole  well  together,  and  put  in  a  well- 
covered  jar.  Keep  this  in  a  warm  place,  and  stir  every 
day  for  a  month,  taking  care  to  put  on  the  lid  after  this 
operation;  strain,  but  do  not  squeeze  it  dry;  store  it  away 
in  clean  jars  or  bottles  for  use,  and  the  liquor  will  serve 
as  an  excellent  sauce  for  meat  or 


PICKLED   CHERRIES. 

Five  pounds  of  cherries,  stoned  or  not;  one  quart  o 
vinegar,  two  pounds  of  sugar,  one  half  ounce  of  cinna 
mon,  one  half  ounce  of  cloves,  one  half  ounce  of  mace. 
boil  the  sugar  and  vinegar  and  spices  together,  (grind 
the  spices  and  tie  them  in  a  muslin  bag),  and  pour  hot 
ever  the  cherries. 


THE  E VERY-DAY  COOK-BOOK. 


PICKLED   PLUMS. 

To  seven  pounds  plums,  four  pounds  sugar,  two  ounces 
stick  cinnamon,  two  ounces  cloves,  one  quart  vinegar, 
add  a  little  mace ;  put  in  the  jar  first  a  layer  of  plums,  then 
a  layer  of  spices  alternately ;  scald  the  vinegar  and  sugar 
together,  pour  it  over  the  plums  ;  repeat  three  times  for 
plums  (only  once  for  cut  apples  and  pears),  the  fourth  time 
scald  all  together,  put  them  into  glass  jars  and  they  are 
ready  for  use. 

SPICED  PLUMS. 

Make  a  syrup,  allowing  one  pound  of  sugar  to  one  of 
plums,  and  to  every  three  pounds  of  sugar  a  scant  pint  of 
vinegar.  Allow  one  ounce  each  of  ground  cinnamon, 
cloves,  mace,  and  allspice  to  a  peck  of  plums.  Prick  the 
plums.  Add  the  spices  to  the  syrup,  and  pour,  boiling,  over 
the  plums.  Let  these  stand  three  clays  ;  then  skim  them 
out,  and  boil  down  the  syrup  until  it  is  quite  thick,  and  pour 
hot  over  the  plums  in  the  jar  in  which  they  are  to  be  kept. 
Cover  closely. 

PEACHES,  PEARS,  AND  SWEET  APPLES. 

For  six  pounds  of  fruit  use  three  of  sugar,  about  five 
dozen  cloves,  and  a  pint  of  vinegar.  Into  each  apple,  pear, 
or  peach,  stick  two  cloves.  Have  the  syrup  hot,  and  cook 
until  tender 

TOMATO  CATSUP. 

Take  one  gallon  of  skinned  tomatoes,  four  tablespoonfuls 
of  salt,  four  ditto  of  whole  black  pepper,  half  a  spoonful  of 
allspice,  eight  pods  of  red  pepper,  and  three  spoonfuls  of 
mustard,  boil  them  together  for  one  hour,  then  strain  it 
through  a  sieve  or  coarse  cloth,  and  when  cold,  bottle  for 
use  :  have  the  best  velvet  corks. 


152  THE  £  VER  Y-DA  Y  COOK-BOOK. 

WALNUT  CATSUP. 

Bruise  to  a  mass  one  hundred  and  twenty  green  walnuts, 
gathered  when  a  pin  could  pierce  one  ;  put  to  it  three 
quarters  of  a  pound  of  salt  and  a  quart  of  good  vinegar; 
stir  them  every  day  for  a  fortnight,  then  strain  and  squeeze 
the  liquor  from  them  through  a  cloth,  and  set  it  aside,  put  to 
the  husks  half  a  pint  of  vinegar,  and  let  it  stand  all  night, 
then  strain  and  squeeze  them  as  before  ;  put  the  liquor  from 
them  to  that  which  was  put  aside,  add  to  it  one  Ounce  and  a 
quarter  of  whole  pepper,  forty  cloves,  half  an  ounce  of  nut- 
meg sliced,  and  half  an  ounce  of  ginger,  and  boil  it  for  half 
an  hour  closely  covered,  then  strain  it ;  when  cold,  bottle  it 
for  use.  Secure  the  bottles  with  new  corks,  and  dip  them  in 
melted  rosin. 

MUSHROOM  CATSUP. 

To  each  peck  of  mushrooms  one  half  pound  of  salt ;  to 
each  quart  of  mushroom  liquor  one  quarter  ounce  of 
cayenne,  one  half  ounce  of  allspice,  one  half  ounce  of 
ginger,  two  blades  of  pounded  mace.  Choose  full- 
grown  mushroom-flaps,  and  take  care  they  are  perfectly 
fresh-gathered  when  the  weather  is  tolerably  dry ;  for,  if 
they  are  picked  during  very  heavy  rain  the  catsup 
from  which  they  are  made  is  liable  to  get  musty,  and 
will  not  keep  long.  Put  a  layer  of  them  in  a  deep 
pan,  sprinkle  salt  over  them,  and  then  another  layer  of 
mushrooms,  and  so  on  alternately.  Let  them  remain 
for  a  few  hours,  then  break  them  up  with  the  hand  ;  put 
them  in  a  nice  cool  place  fur  three  days,  occasionally 
stirring  and  mashing  them  well  to  extract  from  them  as 
much  juice  as  possible.  Now  measure  the  quantity  of 
liquor  without  straining,  and  to  each  quart  allow  the 
above  proportion  of  spices,  etc.  Put  all  into  a  stone  jar, 
cover  it  up  very  closely,  put  it  in  a  saucepan  of  boiling 


THE  E VERY-DAY  COOK-BOOK.  1 53 

water,  set  it  over  the  fire,  and  let  it  boil  for  three  hours. 
Have  ready  a  nice  clean  stevvpan ;  turn  into  it  the  contents 
of  the  jar,  and  let  the  whole  simmer  very  gently  for  half 
an  hour;  pour  it  into  a  jug,  where  it  should  stand  in  a 
cool  place  till  the  next  day;  then  pour  it  off  into  another 
jug,  and  strain  it  into  very  dry,  clean  bottles,  and  do  not 
squeeze  the  mushrooms.  To  each  pint  of  catsup  add  a 
few  drops  of  brandy.  Be  careful  not  to  shake  the  con- 
tents, but  leave  all  the  sediment  behind  in  the  jug;  cork 
well,  and  either  seal  or  rosin  the  cork,  so  as  perfectly  to 
exclude  the  air.  When  a  very  clear,  bright  catsup  is 
wanted,  the  liquor  must  be  strained  through  a  very  fine 
hair-sieve,  or  flannel  bag,  after  it  has  been  very  gently 
poured  off;  if  the  operation  is  not  successful,  it  must  be 
repeated  until  you  have  quite  a  clear  liquor.  It  should 
be  examined  occasionally,  and  if  it  is  spoiling  should  be 
reboiled  with  a  few  peppercorns. 

BRINE  THAT  PRESERVES  BUTTER  A  YEAR. 

To  three  gallons  of  brine  strong  enough  to  bear  an 
egg,  add  one  quarter  pound  good  loaf  sugar,  and  one 
tablespoonful  of  saltpetre;  boil  the  brine,  and  when  it  is 
cold  strain  carefully.  Pack  butter  closely  in  small  jars, 
and  allow  the  brine  to  cover  the  butter  to  the  depth  of 
at  least  four  inches.  This  completely  excludes  the  air. 
If  practicable  make  your  butter  into  small  rolls,  wrap 
each  carefully  in  a  clean  muslin  cloth,  tying  up  with  a 
string;  place  a  weight  over  the  butter  to  keep  it  all  sub- 
merged in  the  brine.  This  mode  is  most  recommended 
by  those  who  have  tried  both. 

BUTTER  IN  HASTE, 

FROM  WINTER  CREAM,  OR  FROM  THE  MILK  OF  ONE  COW. 

Take  milk«fresh  from  the  cow,  strain  it  into  clean  pans> 
set  it  over  « .erentle  fire  until  it  is  scalding  hot;  do  not  let 


154  THE  E 'VERY-DAY  COOK-BOOR. 

it  boil;  then  set  it  aside;  when  it  is  cold  skim  off  the 
cream;  the  milk  will  still  be  fit  for  any  ordinary  use; 
when  you  have  enough  cream,  put  it  into  a  clean  earthen 
basin;  beat  it  with  a  wooden  spoon  until  the  butter  is 
made,  which  will  not  be  long;  then  take  it  from  the 
milk  and  work  it  with  a  little  cold  water,  until  il  is  free 
from  milk,  then  drain  off  the  water,  put  a  small  table- 
spoonful  of  fine  salt  to  each  pound  of  butter,  and  work 
it  in.  A  small  teaspoonful  of  fine  white  sugar,  worked 
in  with  the  salt,  will  be  found  an  improvement — sugar  is 
a  great  preservative.  Make  the  butter  in  a  roll;  cover  it 
wilh  a  bit  of  muslin,  and  keep  it  in  a  cool  place. 

This  receipt  was  obtained  from  one  who  practiced  it 
for  several  winters. 


PUDDINGS. 


GENERAL  REMARKS. 

All  boiled  puddings  should  be  put  on  in  boiling 
which  must  not  be  allowed  to  stop  simmering,  and  the 
pudding  must  always  be  covered  with  the  water ;  if  requi- 
site the  saucepan  should  be  kept  filled  up.  To  prevent  a 
pudding  boiled  in  a  cloth  from  sticking  to  the  bottom  of 
the  saucepan,  place  a  small  plate  or  saucer  underneath  it, 
if  a  mould  is  used,  this  precaution  is  not  necessary ;  but 
care  must  be  taken  to  keep  the  pudding  well  covered  with 
water.  For  dishing  a  boiled  pudding  as  soon  as  it  comes  out 
of  the  pot,  dip  it  into  a  basin  of  cold  water,  and  the  cloth 
will  then  not  adhere  to  it.  Great  expedition  is  necessary 
in  sending  puddings  to  table,  as,  by  standing,  they  quickly 
become  heavy,  batter  puddings  particularly.  For  baked  or 
boiled  puddings,  the  moulds,,  cups,  or  basins  should  be 
always  buttered  before  the  mixture  is  put  in  them,  and 
they  should  be  put  into  the  saucepan  directly  they  are 
filled. 

CHRISTMAS  PLUM  PUDDING. 

One  pound  butter,  one  pound  suet,  freed  from  strings 
and  chopped  fine,  one  pound  sugar,  two  and  a  half  pounds 
flour,  two  pounds  raisins,  seeded,  chopped  and  dredged 
with  flour,  two  pounds  currents,  picked  over  carefully 
after  they  are  washed,  one  quarter  pound  citron,  shred 
fine,  twelve  eggs,  whites  and  yolks  beaten  separately, 
one  pint  milk,  one  cup  brandy,  one  half  ounce  cloves, 


156  THE  EVER  Y-DA  Y  COOK-BOOK. 

one  half  ounce  mace,  two  grated  nutn.egs.  Cream  tho 
butter  and  sugar,  beat  in  the  yolks  when  you  have  whipped 
them  smooth  and  light ;  next  put  in  the  milk,  then  the 
flour,  alternately  with  the  beaten  whites,  then  the  brandy 
and  spice,  lastly  the  fruit,  well  dredged  with  flour.  Mix 
all  thoroughly ;  wring  out  your  pudding-cloth  in  hot 
water,  flour  well  inside,  pour  in  the  mixture  and  boil  five 
hours. 

BOILED  BATTER  PUDDING. 

Three  eggs,  one  ounce  butter,  one  pint  milk,  three 
tablespoonfuls  flour,  a  little  salt.  Put  the  flour  into  a 
basin,  and  add  sufficient  milk  to  moisten  it ;  carefully  rub 
down  all  the  lumps  with  a  spoon,  then  pour  in  the  re- 
mainder of  the  milk,  and  stir  in  the  butter,  which  should 
be  previously  melted  ;  keep  beating  the  mixture,  add  the 
eggs  and  a  pinch  of  salt,  and  when  the  batter  is  quite 
smooth,  put  it  into  a  well-buttered  basin,  tie  it  down 
very  tightly,  and  put  it  into  boiling  water ;  move  the 
basin  about  for  a  few  minutes  after  it  is  put  into  the 
water,  to  prevent  the  flour  settling  in  any  part,  and  boil 
for  one  and  one  quarter  hour.  This  pudding  may  also 
be  boiled  in  a  floured  cloth  that  has  been  wetted  in  hot 
water ;  it  will  then  take  a  few  minutes  less  than  when 
boiled  in  a  basin.  Send  thes"  puddings  very  quickly  to 
table,  and  serve  with  sweet  sauce,  wine  sauce,  stewed 
fruit,  or  jam  of  any  kind  ;  when  the  latter  is  used,  a  little  of 
it  may  be  placed  round  the  dish  in  small  quantities,  as  a 
garnish. 

BATTER  PUDDING-. 

One  quart  milk,  four  eggs,  six  ounces  flour,  a  little 
soda  and  salt.  Mix  the  flour  very  carefully  with  a  little 
milk  so  it  will  not  be  lumpy.  Bake  twenty  minutes.  Serve 
immediately. 


THE  EVER  Y-DA  Y  COOK-BOOK. 


MADEIRA  PUDDING. 

One  half  pound  cheap  suet,  three  quarters  of  a  pound 
bread-crumbs,  six  ounces  moist  sugar,  one  quarter  pound 
flour,  two  eggs,  two  wineglasses  of  sherry  ;  mix  the  suet, 
bread-crumbs,  sugar  and  flour  well  together.  When  these 
ingredients  are  well  mixed,  add  the  eggs  and  two  glasses  of 
sherry,  to  make  a  thick  batter  ;  boil  three  hours  and  a  half, 
Serve  with  wine  sauce. 

APPLE  SAGO  PUDDING. 

One  cup  sago  in  a  quart  of  tepid  water,  with  a  pinch 
of  salt,  soaked  for  one  hour  ;  six  or  eight  apples,  pared 
and  cored,  or  quartered,  and  steamed  tender,  and  put  in 
the  pudding  dish  ;  boil  and  stir  the  sago  until  clear,  add- 
ing water  to  make  it  thin,  and  pour  it  over  the  apples  ;  this 
is  good  hot  with  butter  and  sugar,  or  cold  with  cream  and 
sugar. 

QUEEN  OF  PUDDINGS. 

One  large  cup  of  fine  bread-crumbs  soaked  in  milk,  three 
quarters  cup  sugar,  one  lemon,  juice  and  grated  rind,  six 
eggs>  one  half  pound  stale  sponge-cake,  one  half  pound 
macaroons  —  almond,  one  half  cup  jelly  or  jam,  and  one 
small  tumbler  of  sherry  wine,  one  half  cup  milk  poured 
upon  the  bread-crumbs,  one  tablespoonful  melted  butter. 
Rub  the  butter  and  sugar  together  ;  put  the  beaten  yolks 
in  next,  then  the  soaked  bread-crumbs,  the  lemon,  juice 
and  rind,  and  beat  to  a  smooth,  light  paste  before  adding 
the  whites.  Butter  your  mould  very  well,  and  put  in  the 
bottom  a  light  layer  of  dry  bread-crumbs,  upon  this  one 
of  macaroons,  laid  evenly  and  closely  together.  Wet 
this  with  wine,  and  cover  with  a  layer  of  the  mixture, 
then  with  slices  of  sponge-cake,  spread  thickly  with  jelly 


'58  THE  E VERY-DAY  COOK-BOOK. 

or  jam;  next  macaroons,  wet  with  wine,  more  custard, 
sponge-cake  and  jam,  and  so  on  until  the  mould  is  full, 
putting  a  layer  of  the  mixture  at  the  top.  Cover  closely, 
and  steam  in  the  oven  three  quarters  of  an  hour;  then 
remove  the  cover  to  brown  the  top.  Turn  out  carefully 
into  a  dish,  and  pour  over  it  a  sauce  made  of  current 
jelly  warmed,  and  beaten  up  with  two  tablespoonfuls 
melted  butter  and  a  glass  of  pale  sherry. 

ORANGE   PUDDING. 

Peel  and  cut  five  sweet  oranges  into  thin  slices,  taking 
out  the  seeds,  pour  over  them  a  coffee-cup  of  white 
sugar,  let  a  pint  of  milk  get  boiling  hot,  by  setting  it  in 
a  pot  of  boiling  water;  add  the  yolks  of  three  eggs  well 
beaten,  one  tablespoon  of  corn  starch,  made  smooth  with 
a  little  cold  milk;  stir  all  the  time;  as  soon  as  thickened 
pour  over  the  fruit.  Beat  the  whites  to  a  stiff  froth, 
adding  a  tablespoon  of  sugar,  and  spread  over  the  top 
for  frosting;  set  it  in  the  oven  for  a  few  minutes  to 
harden;  eat  cold  or  hot  (better  cold),  for  dinner  or 
supper.  Berries  or  peaches  can  be  substituted  for 
oranges. 

CORN-STARCH  PUDDING. 

One  pint  sweet  milk,  whites  of  three  eggs,  two  table- 
spoons corn-starch,  three  of  sugar,  and  a  little  salt.  Put 
the  milk  in  a  pan  or  small  bucket,  set  in  a  kettle  of  hot 
water  on  the  stove,  and  when  it  reaches  the  boiling  point 
add  the  sugar,  then  the  starch  dissolved  in  a  little  cold 
milk,  and  lastly  the  whites  of  eggs  whipped  to  a  stiff 
froth;  beat  it,  and  let  cook  a  few  minutes,  then  pour 
into  teacups,  filling  about  half  full,  and  set  in  cool  place. 
For  sauce,  make  a  boiled  custard  as  follows:  Bring  to 
boiling  point  one  pint  of  milk,  add  three  tablespoons 
sugar,  then  the  beaten  yolks  thinned  by  adding  one 


THE  E  VER  Y-DA  Y  COOK-BOO  If.  !  53 

tablespoon  milk,  stirring  all  the  time  till  it  thickens; 
flavor  with  two  teaspoons  lemon  or  two  of  vanilla,  and  set 
to  cool.  In  serving,  put  one  of  the  moulds  in  a  sauce- 
dish  for  each  person,  and  pour  over  it  some  of  the  boiled 
custard.  Or  the  pudding  may  be  made  in  one  large 
mould. 

To  make  a  chocolate  pudding,  flavor  the  above  pud- 
ding with  vanilla,  remove  two  thirds  of  it,  and  add  half  a 
cake  of  chocolate  softened,  mashed,  and  dissolved  in  a 
little  milk.  Put  a  layer  of  half  the  white  pudding  into  the 
mold,  then  the  chocolate,  then  the  rest  of  the  white  ;  or 
two  layers  of  chocolate  may  be  used  with  a  white  between  ; 
or  the  center  may  be  cocoa  (made  by  adding  half  a 
cocoanut  grated  fine),  and  the  outside  chocolate  ;  or 
pine-apple  chopped  fine  (if  first  cooked  in  a  little  water, 
the  latter  makes  a  nice  dressing),  or  strawberries  may  be 
used. 

FRENCH  PUDDING. 

One  quart  of  milk,  three  tablespoons  of  corn-starch, 
yolks  of  four  eggs,  half  cup  sugar  and  a  little  salt ;  put  part 
of  the  milk,  salt  and  sugar  on  the  stove  and  let  it  boil  ; 
dissolve  the  corn-starch  in  the  rest  of  the  milk ;  stir  into  the 
milk,  and  while  boiling  add  the  yolks.  Flavor  with 
vanilla. 

FROSTING. — Whites  of  four  eggs  beaten  to  a  stiff  froth,  half 
a  cup  of  sugar  ;  flavor  with  lemon  ;  spread  it  on  the  pudding, 
and  put  it  into  the  oven  to  brown,  saving  a  little  of  the  frost- 
ing to  moisten  the  top ;  then  put  on  grated  cocoanut  to  give 
it  the  appearance  of  snow-flake. 

BELLE'S  PUDDING. 

Soak  for  an  hour  in  a  pint  of  cold  water  one  box  of 
Cox's  sparkling  gelatine,  and  add  one  pint  of  boiling 
water,  one  pint  of  wiue,  the  juice  of  four  lemons,  and 


160  THE  EV-ERY-DAY  COOK-BOOK. 

ihree  large  cupfuls  of  sugar.  Beat  the  whites  of  four  eggs 
to  a  stiff  froth,  and  stir  into  the  jelly  when  it  begins  to 
thicken.  Pour  into  a  large  mould,  and  set  in  ice-water 
in  a  cool  place.  When  ready  to  serve,  turn  out  as  you 
would  jelly,  only  have  the  pudding  in  a  deep  dish.  Pour 
one  quart  of  soft  custard  around  it,  and  serve. 

CREAM  TAPIOCA  PUDDING. 

Soak  three  tablespoons  of  tapioca  in  water  over  night; 
put  the  tapioca  into  a  quart  of  boiling  milk,  and  boil 
half  an  hour;  beat  the  yolks  of  four  eggs  with  a  cup  of 
sugar;  add  three  tablespoons  of  prepared  cocoanut;  stir 
in  and  boil  ten  minutes  longer;  pour  into  a  pudding- 
dish;  beat  the  whites  of  the  four  eggs  to  a  stiff  froth, 
stir  in  three  tablespoons  of  sugar;  put  this  over  the  top 
and  sprinkle  cocoanut  over  the  top  and  brown  for  five 
minutes. 

A  BACHELOR'S    PUDDING. 

Four  ounces  of  grated  bread,  four  ounces  of  currants, 
four  ounces  of  apples,  two  ounces  of  sugar,  three  eggs, 
a  few  drops  of  essence  of  lemon,  a  little  grated  nutmeg. 
Pare,  core,  and  mince  the  apples  very  finely,  sufficient, 
when  minced,  to  make  four  ounces;  add  to  these  the  cur- 
rants, which  should  be  well  washed,  the  grated  bread, 
and  sugar;  whisk  the  eggs,  beat  these  up  with  the  re- 
maining ingredients,  and,  when  all  is  thoroughly  mixed, 
put  the  pudding  into  a  buttered  basin,  tie  it  down  with 
a  cloth,  and  boil  for  three  hours. 

MACARONI    PUDDING. 

One  half  pound  macaroni  broken  into  inch  lengths, 
two  cups  boiling  water,  one  teaspoonful  butter,  one 
large  cup  milk,  two  tablespoonfuls  sugar,  grated  peel  of 


THE  EVERY-DAY  COOK-BOOK.  j6i 

half  a  lemon,  a  little  cinnamon  and  salt.  Boil  the  maca- 
roni in  the  water  until  it  is  tender,  and  has  soaked  up  the 
liquid.  It  must  be  cooked  in  a  farina-kettle.  Add  the 
butter  and  salt.  Cover  for  five  minutes  without  cook- 
ing. Put  in  the  rest  of  the  ingredients.  Simmer,  after 
the  boil  begins,  ten  minutes  longer,  before  serving  in  a 
deep  dish.  Be  careful  in  stirring,  not  to  break  the  maca- 
roni. Eat  with  butter  and  powdered  sugar,  or  cream  and 
sugar. 

BAKED  INDIAN  PUDDING. 

Two  quarts  scalded  milk  with  salt,  one  and  one-half  cups 
Indian  meal  (yellow)  ;  one  tablespoon  ginger,  letting  this  stand 
twenty  minutes  ;  one  cup  molasses,  two  eggs  (saleratus  if  no 
eggs),  a  piece  of  butter  the  size  of  a  common  walnut.  Bake 
two  hours.  Splendid. 

BOILED  INDIAN  PUDDING. 

Warm  a  pint  of  molasses  and  pint  of  milk,  stir  well  to- 
gether, beat  four  eggs,  and  stir  gradually  into  molasses  and 
milk  ;  add  a  pound  beef  suet  chopped  fine,  and  Indian 
meal  sufficient  to  make  a  thick  batter ;  add  a  teaspoon 
pulverized  cinnamon,  nutmeg  and  a  little  grated  lemon-peel, 
and  stir  all  together  thoroughly  ;  dip  cloth  into  boiling 
water,  shake,  flour  a  little,  turn  in  the  mixture,  tie  up,  leav- 
ing room  for  the  pudding  to  swell,  and  boil  three  hours ; 
serve  hot  with  sauce  made  of  drawn  butter,  .wine  and 
nutmeg. 

MARMALADE  PUDDINGS. 

Half  pound  suet,  half  pound  grated  bread  crumbs,  half 
pound  sugar,  three  ounces  orange  marmalade ;  mix  these 
ingredients  together  with  four  eggs  ;  boil  four  hours. 
Lay  a  few  raisins  open  in  the  bottom  of  the  mould. 


!62  THE  EVER Y-DA  Y  COOK-BOOK. 

Sauce  :  Two  ounces  butter,  and  two  ounces  white  sugar ;  beat 
to  a  cream  and  flavor  with  brandy  or  lemon. 


BOILED  APPLE  DUMPLINGS. 

Add  to  two  cups  sour  milk  one  teaspoon  soda,  and  one 
salt,  half  cup  butter,  lard,  flour  enough  to  make  dough  a 
little  stiffer  than  for  biscuit ;  or  make  a  good  baking-powder 
crust ;  peel  and  core  apples,  roll  out  crust,  place  apples  on 
dough,  fill  cavity  of  each  with  sugar,  encase  each  apple  in 
coating  of  the  crust,  press  edges  tight  together,  (it  is  nice 
to  tie  a  cloth  around  each  one),  put  into  kettle  of  boiling 
water  slightly  salted,  boil  half  an  hour,  taking  care  that  the 
water  covers  the  dumplings.  They  are  also  very  nice 
steamed.  To  bake,  make  in  same  way,  using  a  soft  dough, 
place  in  a  shallow  pan,  bake  in  a  hot  oven,  and  serve  with 
cream  and  sugar,  or  place  in  a  pan  which  is  four  or  five 
inches  deep  (do  not  have  the  dumplings  touch  each  other); 
then  pour  in  hot  water,  just  leaving  top  of  dumplings  un- 
covered. To  a  pan  of  four  or  five  dumplings,  add  one  teacup 
sugar  and  half  a  teacup  butter;  bake  from  half  to  three- 
quarters  of  an  hour.  If  water  cooks  away  too  much,  add 
more.  Serve  dumplings  on  platter  and  the  liquid  in  sauce- 
boat  for  dressing.  Fresh  or  canned  peaches  may  be  made 
in  the  same  way. 

NELLY'S  PUDDING. 

Half  pound  flour,  half  pound  treacle,  half  pound  suet,  the 
rind  and  juice  of  one  lemon,  a  few  strips  of  candied  lemo^- 
peel,  three  tablespoonfuls  cream,  two  eggs.  Chop  the  suet 
finely  ;  mix  with  it  the  flour,  treacle,  lemon-peel  minced,  and 
candied  lemon-peel ;  add  the  cream,  lemon  juice,  and  two 
well-beaten  eggs ;  beat  the  pudding  well,  put  it  into  a  but- 
tered basin,  tie  it  down  with  a  cloth,  and  boil  from  three  and 
a  half  to  four  hours 


THE  E VER  Y-DA  Y  COOK-BOOK.  1 63 


RICH  BAKED  APPLE   PUDDING. 

Half  pound  the  pulp  of  apples,  half  pound  loaf  sugar,  six 
ounces  butter,  the  rind  one  lemon,  six  eggs,  puff  paste. 
Peel,  core  and  cut  the  apples,  as  for  sauce ;  put  them  into 
a  stew-pan,  with  only  just  sufficient  water  to  prevent  them 
from  burning,  and  let  them  stew  until  reduced  to  a  pulp. 
Weigh  the  pulp,  and  to  every  half  pound  add  sifted  sugar, 
grated  lemon-rind,  and  six  well-beaten  eggs.  Beat  these 
ingredients  well  together ;  then  melt  the  butter,  stir  it  to 
the  other  things,  put  a  border  of  puff  paste  round  the  dish, 
and  bake  for  rather  more  than  half  an  hour.  The  butter 
should  not  be  added  until  the  pudding  is  ready  for  the 
oven. 

SNOW  BALLS. 

Pick  all  imperfections  from  a  half  pint  of  rice,  put  it  in 
water,  and  rub  it  between  the  hands  ;  then  pour  that  water 
off,  put  more  on,  stir  it  about  in  it,  let  the  rice  settle,  then 
drain  the  water  off ;  put  the  rice  in  a  two-quart  stew-pan, 
with  a  teaspoonful  of  salt,  and  a  quart  of  water;  cover  the 
stew-pan,  and  set  it  where  it  will  boil  gently  for  one  hour,  or 
until  the  water  is  all  absorbed;  dip  some  teacups  into  cold 
water,  fill  them  with  the  boiled  rice,  press  it  to  their  shape  ; 
then  turn  them  out  on  a  dish,  and  serve  with  butter  and  su- 
gar, or  wine  sauce. 

RICE  PUDDING. 

One  teacup  rice,  one  teacup  sugar,  one  teacup  raisins, 
small  piece  butter,  a  little  salt,  two  quarts  milk.  Bake 
from  an  hour  and  a  half  to  two  hours.  Serve  with 
sauce. 


jfi4  THE  EVERY-DAY  COOK-BOOK. 

APPLE   CHARLOTTE. 

Cut  slices  of  wheat  bread  or  rolls,  and  having  rubbed 
the  bottom-  and  sides  of  a  basin  with  a  bit  of  butter, 
line  it  with  the  sliced  bread  or  rolls ;  peel  tart  apples, 
cut  them  small,  and  nearly  fill  the  pan,  strewing  bits  of 
butter  and  sugar  between  the  apples  ;  grate  a  small  nut- 
meg over ;  soak  as  many  slices  of  bread  or  roll  as  will 
cover  it ;  over  which  put  a  plate,  and  a  weight,  to  keep 
the  bread  close  upon  the  apples ;  bake  two  hours  in  a 
quick  oven,  then  turn  it  out.  Quarter  of  a  pound  of  but- 
ter, and  half  a  pound  of  sugar,  to  half  a  peck  of  tart 
apples. 

GROUND   RICE   PUDDING. 

This  is  an  economical  pudding,  made  with  two  pints  of 
sweet  milk,  a  teacupful  of  ground  rice,  two  tablespoonfuls  of 
sugar,  three  eggs,  and  a  little  ground  nutmeg.  Bring  half 
the  quantity  of  milk  to  the  boiling  point,  with  the  nutmeg  or 
any  other  flavoring  matter,  and  sugar.  In  the  other  half 
of  the  milk  beat  up  the  rice  flour  into  a  thin  batter,  add- 
ing to  it  through  a  strainer  the  hot  seasoned  milk,  stirring 
all  the  time.  The  eggs  well  whisked  should  next  be  added. 
A  sprinkling  of  salt  is  an  improvement.  Bake  this  mixt- 
ure in  a  moderate  oven  for  a  little  over  an  hour,  say  sev- 
enty minutes,  or  boil  in  a  buttered  basin  or  shape.  Serve 
with  apricot  preserve,  or  marmalade,  or  indeed  any  kind  ?.. 
jam. 

FIG  PUDDING. 

One  half  pound  figs,  one  quarter  pound  grated  bread, 
two  and  a  half  ounces  powdered  sugar,  three  ounces  but- 
ter, two  eggs,  one  teacup  of  milk.  Chop  the  figs  small 
and  mix  first  with  the  butter,  then  all  the  other  ingredi- 


THE  E  VEK I  '-DA  Y  CO  OA'-£OOA\  z  65 

ents  by  degrees  ;  butter  a  mould,  sprinkle  with  bread  crumbs, 
cover  it  tight  and  boil  for  three  hours. 

BREAD  AND  BUTTER  PUDDING. 

Place  as  many  slices  of  thin  cut  bread  and  butter  as 
you  like  in  a  pie  dish,  say  ten  or  twelve  slices,  sprinkle  a 
few  well-washed  currants  between  the  layers,  beat  up  half 
a  dozen  of  eggs  in  two  pints  of  new  milk,  adding  sugar  to 
taste  and  a  little  flavoring,  such  as  nutmeg  or  cinnamon, 
and  pour  over  the  bread  and  butter.  Bake  for  an  hour 
and  ten  minutes,  and  send  it  to  table  in  the  dish  it  has  been 
baked  in. 

CABINET  PUDDING. 

One  quart  of  milk,  four  eggs,  four  tablespoonfuls  of  sugar, 
half  a  teaspoonful  of  salt,  one  tablespoonful  of  butter, 
three  pints  of  stale  sponge  cake,  one  cupful  of  raisins, 
chopped  citron  and  currants.  Have  a  little  more  of  the 
currants  than  of  the  two  other  fruits.  Beat  the  eggs,  sugar, 
and  salt  together,  and  add  the  milk.  Butter  a  three-pint 
pudding  mould  (the  melon  shape  is  nice),  sprinkle  the 
sides  and  bottom  with  the  fruit,  and  put  in  a  layer  of 
cake.  Again  sprinkle  in  fruit,  and  put  in  more  cake.  Con- 
tinue this  until  all  the  materials  are  used.  Gradually  pour 
on  the  custard.  Let  the  pudding  stand  two  hours,  and 
steam  an  hour  and  a  quarter.  Serve  with  wine  or  creamy 
sauce. 

SNOW  PUDDING. 

One  half  package  Coxe's  gelatine  ;  pour  over  it  a  cup 
of  cold  water  and  add  one  and  one  half  cups  of  sugar  ; 
when  soft,  add  one  cup  boiling  water,  juice  of  one  lemon 
and  the  whites  of  four  well  beaten  eggs ;  beat  all  to- 
gether until  yery  light ;  put  in  glass  dish  and  pour  over 


1 66  THE  E VERY-DAY  COOKBOOK, 

it  custard  made  as  follows:  One  pint  milk,  yolks  of 
tour  eggs,  and  grated  rind  of  one  lemon;  boil.  Splen- 
did. 


CARROT  PUDDING. 

One  pound  grated  carrots,  three  fourths  pound  chop- 
ped suet,  half  pound  each  raisins  and  currants,  four 
tablespoons  sugar,  eight  tablespoons  flour,  and  spices  to 
suit  the  taste.  Boil  four  hours,  place  in  the  oven  for 
twenty  minutes,  and  serve  with  wine  sauce. 

LEMON  PUDDING. 

Half  pound  of  sugar,  half  pound  of  butter,  five  eggs, 
half  gill  brandy,  rind  and  juice  of  one  large  lemon;  beat 
well  the  butter  and  sugar,  whisk  the  eggs,  add  them  to 
the  lemon,  grate  the  peel,  line  a  dish  with  puff  paste,  and 
bake  in  a  moderate  oven. 

ROLY-POLY. 

Take  one  quart  of  flour;  make  good  biscuit  crust; 
roll  out  one  half  inch  tliick  and  spread  with  any  kind  of 
fruit,  fresh  or  preserved;  fold  so  that  the  fruit  will  not 
run  out;  dip  cloth  into  boiling  water,  and  flour  it  and 
lay  arou-nd  the  pudding  closely,  leaving  room  to  swell; 
steam  one  or  one  and  one  half  ho"rs;  serve  with  boiled 
sauce;  or  lay  in  steamer  without  .loth,  and  steam  for 
one  hour. 

COTTAGE  PUDDING. 

.  One  half  cup  of  sugar,  one  cup  of  milk,  one  pint  of 
flour,  three  tablespoonfuls  of  melted  butter,  one  tea- 
spoonful  soda,  two  of  cream  of  tartar,  two  eggs,  a  little 
salt;  bake  one  quarter  of  an  hour  in  small  pans. 


THE  EVERY-DAY   COOK-BOOK.  1 6, 


COCOANUT  PUDDING. 

Beat  two  eggs  with  one  cupful  of  new  milk;  add 
quarter  of  a  pound  of  grated  cocoanut;  mix  with  it  threes 
cablespoonfuls  each  of  grated  bread  and  powdered 
sugar,  two  ounces  of  melted  butter,  five  ounces  of 
raisins,  and  one  teaspoonful  of  grated  lemon-peel;  beat 
the  whole  well  together;  pour  the  mixture  into  a  but 
tered  dish,  and  bake  in  a  slow  oven;  then  turn  it  out, 
dust  sugar  over  it,  and  serve.  This  pudding  may  bt 
either  boiled  or  baked. 

CREAM    PUDDING. 

Stir  together  one  pint  cream,  three  ounces  sugar,  thj 
yolks  of  three  eggs,  and  a  little  grated  nutmeg;  add  the 
well-beaten  whites,  stirring  lightly,  and  pour  into  a  but- 
tered pie-plate  on  which  has  been  sprinkled  the  crumbs 
of  stale  bread  to  about  the  thickness  of  an  ordinary 
crust;  sprinkle  over  the  top  a  layer  of  bread-crumbs  aad 
bake. 

TAPIOCA    PUDDING. 

Cover  three  tablespoons  tapioca  with  water;  stand  over 
night;  add  one  quart  milk,  a  small  piece  of  butter,  a  lit- 
tle salt,  and  boil;  beat  the  yolks  of  three  eggs  wi'.h  a 
cup  of  sugar,  and  boil,  the  whole  to  a  very  thick  custard' 
flavor  with  vanilla;  ^n  cold  cover  with  whites  of  eggs 
beaten. 

COMMON    CUSTARD. 

Beat  either  four  or  five  fresh  eggs  light;  then  stir 
them  into  a  quart  of  milk;  sweeten  to  taste;  flavor  with 
a  teaspoonful  of  peach  water,  or  extract  of  lemon,  or 
vanilla,  and  half  a  teaspoonfu!  of  salt;  rub  butter  over 
the  bottom  and  sides  of  a  baking  dish  or  tie  baaip;  pc.it 


1 68  THE  E VERY-DAY   COOKBOOK. 

in  the  custard,  grate  a  little  nutmeg  over,  and  bake  in 
a  quick  oven.  Three  quarters  of  an  hour  is"  generally 
enough.  Try  whether  it  is  done  by  putting  a  teaspoon 
handle  into  the  middle  of  it;  if  it  comes  out  clean,  it  is 
enough. 

Or  butter  small  cups;  set  them  into  a  shallow  pan  of 
hot  water,  reaching  nearly  to  the  top  of  the  cups;  nearly 
fill  them  with  the  custard  mixture;  keep  the  water  boil- 
ing until  they  are  done.  The  pan  may  be  set  in  an  oven, 
or  over  a  fire;  if  over  the  fire,  it  is  best  to  brown  them 
with  a  hot  shovel. 


PUDDING   SAUCES. 


RICH  WINE  SAUCE. 

One  cupful  of  butter,  two  of  powdered  sugar,  half  a 
cupful  of  wine.  Beat  the  butter  to  a  cream.  Add  the 
sugar  gradually,  and  when  very  light  add  the  wine, 
which  has  been  made  hot,  a  little  at  a  time.  Place  the 
bowl  in  a  basin  of  hot  water  and  stir  for  two  minutes. 
The  sauce  should  be  smooth  and  foamy. 

WHIPPED    CREAM    SAUCE. 

Whip  a  pint  of  thick  sweet  cream,  add  the  beaten 
whites  of  two  eggs,  sweeten  to  taste  ;  place  pudding  in 
centre  of  dish,  and  surround  with  the  sauce  ;  or  pile  up 
in  centre  and  surround  with  moulded  blanc-mange,  or 
fruit  puddings. 

LEMON    SAUCE. 

One  cup  of  sugar,  half  a  cup  ox  butter,  one  egg,  one 
lemon,  juice  and  grated  rind,  three  tablespoonfuls  of 
boiling  water;  put  in  a  tin  pail  and  thicken  over  steam. 

JELLY    SAUCE. 

Melt  one  ounce  of  sugar  and  two  tablespoons  grape 
jelly  over  the  fire  in  a  half  pint  of  boiling  water,  and  stir 
into  it  half  a  teaspoon  corn  starch  dissolved  in  a  half  cup 
cold  water;  let  come  to  a  boil,  and  it  will  be  ready  for  use. 
Any  other  fruit  jelly  may  be  used  instead  of  grace. 


1 

1 7 0  THE  E  VER  Y-DA  Y  COOK-BOOK. 

CABINET-PUDDING  SAUCE, 

Take  the  yolks  of  five  eggs  and  whip  them  lightly ;  ex- 
press the  juice  of  a  lemon  and  grate  down  a  little  of  the 
peel.  The  other  ingredients  are  a  tablespoonful  of  but- 
ter, a  cup  of  sugar,  a  glass  of  good  wine,  and  a  little 
spice.  Mix  the  sugar  and  butter,  adding  the  yolks,  spice, 
and  lemon  juice.  Beat  fifteen  minutes,  then  add  the  wine, 
and  stir  hard.  Immerse  in  a  saucepan  of  boiling  water,  beat- 
ing while  it  heats. 

FOAMING  SAUCE. 

Beat  whites  of  three  eggs  to  a  stiff  froth ;  melt  teacup 
of  sugar  in  a  little  water,  let  it  boil,  stir  in  one  glass  of 
wine,  and  then  the  whites  of  the  three  eggs ;  serve  at 
once. 

SPANISH  SAUCE. 

One  half  cup  of  boiling  water,  one  tablespoon  corn  starch, 
two  tablespoonfuls  vinegar,  one  tablespoonful  of  butter,  one 
cup  sugar,  one  half  nutmeg. 

HARD  SAUCE. 

Beat  to  a  cream  a  quarter  of  a  pound  of  butter,  add 
gradually  a  quarter  of  a  pound  of  sugar ;  heat  it  until 
very  white  ;  add  a  little  lemon  juice,  or  grate  nutmeg  on 
top. 

PUDDING  SAUCE. 

One  cup  of  sugar,  one  half  cup  of  butter,  yolks  of  three 
eggs  ;  one  teaspoon  of  corn  starch  or  arrow-root ;  stir  the 
whole  until  very  light ;  add  sufficient  boiling  water  to  make 
the  consistency  of  thick  cream  ;  wine  or  brandy  to  suit  the 
taste. 


THE  E VERY-DAY  COOK-BOOK. 


SAUCE  FOR  PLUM  PUDDING. 


171 


The  yolks  of  three  eggs,  one  tablespoonful  of  powdered 
sugar,  one  gill  of  milk,  a  very  little  grated  lemon-rind, 
two  small  wineglassfuls  of  brandy.  Separate  the  yolks 
from  the  whites  of  three  eggs,  and  put  the  former  into  a 
stewpan  ;  add  the  sugar,  milk,  and  grated  lemon-rind,  and 
stir  over  the  fire  until  the  mixture  thickens  ;  but  do  not 
allow  it  to  boil.  Put  in  the  brandy ;  let  the  sauce  stand  by 
the  side  of  the  fire,  to  get  quite  hot ;  keep  stirring  it,  and 
serve  in  a  boat  or  tureen  separately,  or  pour  it  over  the 
pudding. 

VANILLA  SAUCE. 

The  whites  of  two  eggs  and  the  yolk  of  one,  half  a  cup- 
ful of  powdered  sugar,  one  teaspoonful  of  vanilla,  three 
tablespoonfuls  of  milk.  Beat  the  whites  of  the  eggs  to  a  stiff 
froth,  next  beat  in  the  sugar,  and  then  the  yolk  of  the  egg 
and  the  seasoning.  Serve  immediately.  This  sauce  is  for 
light  puddings. 


PASTRY  . 


VERY  GOOD  PUFF-PASTE. 

To  every  pound  of  flour  allow  one  pound  of  butter, 
and  not  quite  one  half  pint  of  water.  Carefully  weigh 
^the  flour  and  butter,  and  have  the  exact  proportion; 
squeeze  the  butter  well,  to  extract  the  water  from  it, 
and  afterwards  wring  it  in  a  clean  cloth,  that  no  moisture 
may  remain.  Sift  the  flour;  see  that  it  is  perfectly  dry, 
and  proceed  in  the  following  manner  to  make  the  paste, 
using  a  very  clean  paste-board  and  rolling-pin.  Sup- 
posing the  quantity  to  be  one  pound  of  flour,  work  the 
whole  into  a  smooth  paste,  with  not  quite  one  half  pint 
of  water,  using  a  knife  to  mix  it  with;  the  proportion  of 
tins  latter  ingredient  must  be  regulated  by  the  discretion 
of  the  coojc;  if  too  much  be  added,  the  paste,  when 
baked,  will  be  tough.  Roll  it  out  until  it  is  of  an  equal 
thickness  of  about  an  inch;  break  four  ounces  of  the  but- 
ter into  small  pieces;  place  these  on  the  paste,  sift  over 
it  a  little  flour,  fold  it  over,  roll  out  again,  and  put  an- 
other four  ounces  of  butter.  Repeat  the  rolling  and 
buttering  until  the  paste  has  been  rolled  out  four  times, 
or  equal  quantities  of  flour  and  butter  have  been  used. 
Do  net  omit,  every  time  the  paste  is  rolled  out,  to  dredge 
a  little  flour  over  that  and  the  rolling-pin,  to  prevent 
both  from  sticking.  Handle  the  paste  as  lightly  as  pos- 
sible, and  do  not  press  heavily  upon  it  with  the  rolling- 
pin.  The  next  thing  to  be  considered  is  the  oven,  as  the 
baking  of  pastry  requires  particular  attention.  Do  not 
put  it  into  the  oven  until  it  is  sufficiently  hot  to  raise  the 


THE  E VERY-DAY  COOK-BOOK.  1 73 

paste;  for  the  best-prepared  paste,  if  not  properly  baked, 
will  be  good  for  nothing.  Brushing  the  paste  as  often 
as  rolled  out,  and  the  pieces  of  butter  placed  thereon, 
with  the  white  of  an  egg,  assists  it  to  rise  in  leaves  or 
fiakes.  As  this  is  the  great  beauty  of  puff-paste,  it  is  as 
well  to  try  this  method. 

PLAINER   PASTE. 

One  pound  of  flour,  a  little  more  for  rolling  pin  and 
board,  and  half  a  pound  of  butter  and  half  a  pound  of 
lard.  Cut  the  butter  and  lard  through  the  flour  (which 
should  be  sifted),  and  mix  with  sufficient  ice  water  to  roll 
easily.  Avoid  kneading  it,  and  use  the  hands  as  little  as 
possible  in  mixing. 

SUET  CRUST,  FOR  PIES  OR  PUDDINGS. 

To  every  pound  of  flour  allow  five  or  six  ounces  of 
beef  suet,  one  half  pint  of  water.  .  Free  the  suet  from 
skin  and  shreds;  chop  it  extremely  fine,  and  rub  it  well 
into  the  flour;  work  the  whole  to  a  smoth  paste  with  the 
above  proportion  of  water;  roll  it  out,  and  it  is  ready 
for  use.  This  crust  is  quite  rich  enough  for  ordinary 
purposes;  but  when  a  better  one  is  desired,  use  from 
one  half  to  three  quarter  pounds  of  suet  to  every  pound 
of  flour.  Some  cooks,  for  rich  crusts,  pound  the  suet  in 
a  mortar,  with  a  small  quantity  of  butter.  It  should 
then  be  laid  on  the  paste  in  small  pieces,  the  same  as  for 
puff-crust,  and  will  be  found  exceedingly  nice  for  hot 
tarts.  Five  ounces  of  suet  to  every  pound  of  flour  will 
make  a  very  good  crust;  and  even  one  quarter  pound 
will  answer  very  well  for  children,  or  where  the  crust 
is  wanted  very  plain. 

TO   ICE   PASTRY. 

To  ice  pastry,  which  is  the  usual  method  adopted  for 
fruit  tarts  and  sweet  dishes  of  pastry,  put  the  white  of 


1/4  THE  EVERY  DAY  COOK-BOOK. 

an  egg  on  a  plate,  and  with  the  blade  of  a  knife  beat  it 
to  a  stiff  froth.  When  the  pastry  is  nearly  baked,  brush 
it  over  with  this,  and  sift  over  some  pounded  sugar;  put 
it  back  into  the  oven  to  set  the  glaze,  and  in  a  few  min- 
utes it  will  be^||pne.  Great  care  should  be  taken  that 
the  paste  does  not  catch  or  burn  in  the  oven,  which  it  is 
very  liable  to  do  after  the  icing  is  laid  on. 

TO  GLAZE  PASTRY. 

To  glaze  pastry,  which  is  the  usual  method  adopted 
for  meat  or  raised  pies,  break  an  egg,  separate  the  yolk 
from  the  white,  and  beat  the  former  for  a  short  time. 
Then,  when  the  pastry  is  nearly  baked,  take  it  out  of  the 
oven,  brush  it  over  with  this  beaten  yolk  of  egg,  and  put 
it  back  in  the  oven  to  set  the  glaze. 

MINCE-MEAT. 

Take  five  or  six  pounds  scraggy  beef — a  neck  piece 
will  do — and  put  to  boil  in  water  enough  to  cover  it; 
take  off  the  scum  that  rises  when  it  reaches  the  boiling 
point,  add  hot  water  from  time  to  time  until  it  is  tender, 
then  remove  the  lid  from  the  pot,  salt,  let  boil  till  almost 
dry,  turning  the  meat  over  occasionally  in  the  liquor,  take 
from  the  fire,  and  let  stand  over  night  to  get  thoroughly 
cold;  pick  bones,  gristle,  or  stringy  bits  from  the  meat, 
chop  very  fine,  mincing  at  the  same  time  three  pounds 
of  nice  beef  suet;  seed  and  cut  four  pounds  raisins, 
wash  and  dry  four  pounds  currants,  slice  thin  a  pound 
of  citron,  chop  fine  iour  quarts  good-cooking  tart  ap- 
ples; put  into  a  large  pan  together,  add  two  ounces 
cinnamon,  one  of  cloves,  one  of  ginger,  four  nutmegs, 
the  juice  and  grated  rinds  of  two  lemons,  one  tablespoon 
salt,  one  teaspoon  pepper,  and  two  pounds  sugar.  Put 
in  a  porcelain  kettle  one  quart  boiled  cider,  or,  better 
still,  one  quart  currant  or  grape  juice  (canned  when 


THE  E VERY-DAY  COOK-BOOK  1 75 

grapes  are  turning  from  green  to  purple),  One  quart 
nice  molasses  or  syrup,  also  a  good  lump  of  butter, 
let  it  coine  to  boiling  point,  and  pour  over  the 
ingredients  in  the  pan  after  having  first  mixed  them 
well,  then  mix  again  thoroughly.  Pack  in  jars  and  put 
in  a  cool  place,  and,  when  cold,  pour  molasses  over  the 
top  an  eighth  of  an  inch  in  thickness,  and  cover  tightly. 
This  will  keep  two  months.  For  baking,  take  some  ou-t 
of  a  jar;  if  not  moist  enough  add  a  little  hot  water,  and 
strew  a  few  whole  raisins  over  each  pie.  Instead  of 
boiled  beef,  a  beef's  heart  or  roast  meat  may  be  used; 
and  a  good  proportion  for  a  few  pies  is  one  third  chop- 
ped  meat  and  two  thirds  apples,  with  a  little  suet,  raisins, 
spices,  butter,  and  salt. 

MOCK   MINCE    PIE. 

One  egg,  three  or  four  large  crackers,  or  six  or  eight 
small  ones,  one  half  cup  of  molasses,  one  half  cup  sugar, 
one  half  cup  vinegar,  one  half  cup  strong  tea,  one  cup 
chopped  raisins,  a  small  piece  butter,  spice  and  salt. 

APPLE  CUSTARD   PIE. 

Peel  sour  apples  and  stew  until  soft  and  not  much 
water  is  left  in  them,  and  rub  through  a  colander.  Beat 
three  eggs  for  each  pie.  Put  in  proportion  of  one  cup 
butter  and  one  of  sugar  for  three  pies.  Season  with- 
nutmeg. 

APPLE   MERINGUE   PIE. 

Pare,  slice,  stew  and  sweeten  ripe,  tart  and  juicy  ap- 
ples, mash  and  season  with  nutmeg  (or  stew  lemon  peel 
with  them  for  flavor),  fill  crust  and  bake  till  done;  spread 
over  the  apple  a  thick  meringue  made  by  whipping  to- 
froth  whites  of  three  eggs  for  each  pie,  sweetening  with 
three  tablespoons  powdered  sugar;  flavor  with  vanillg, 


1 1 6  THE  E VER  Y-DA  Y  COOK-BOOR. 

beat   until  it   will  stand  alone,    and  cover  pie    three  quar- 

•ers   of  an  inch  thick.     Set  back  in  a  quick  oven  till  well 

*  set,"  and  eat  cold.     In  their  season  substitute  peaches  for 
apples. 

APPLE  PIE. 

Stew  green  or  ripe  apples,  when  you  have  pared  and 
cored  them.  Mash  to  a  smooth  compote,  sweeten  to 
taste,  and,  while  hot,  stir  in  a  teaspoonful  butter  for  each 
pie.  Season  with  nutmeg.  When  cool,  fill  your  crust, 
and  either  cross-bar  the  top  with  strips  of  paste,  or  bake 
without  cover.  Eat  cold,  with  powdered  sugar  strewed 
over  it. 

LEMON  PIE. 

The  juice  and  rind  of  one  lemon,  two  eggs,  eight  heap- 
ing tablespoonfuls  of  sugar,  one  small  teacupful  of  milk, 
one  teaspoonful  of  corn  starch.  Mix  the  corn  starch  with 
a  little  of  the  mijk.  Put  the  remainder  on  the  fire,  and 
when  boiling,  stir  in  the  corn  starch.  Boil  one  minute. 
Let  this  cool,  and  add  the  yolks  of  the  eggs,  four  heap- 
ing tablespoonfuls  of  the  sugar,  and  the  grated  rind  and 
juice  of  the  lemon,  all  well  beaten  together.  Have  a 
deep  pie  plate  lined  with  paste,  and  fill  with  this  mixt- 
ure. Bake  slowly  half  an  hour.  Beat  the  whites  of  the 
eggs  to  a  stiff  froth,  and  gradually  beat  into  them  the  re- 
mainder of  the  sugar.  Cover  the  pie  with  this,  and  brown 
slowly. 

CUSTARD  PIE. 

Make  a  custard  of  the  yolks  of  three  eggs  with  milk, 
season  to  the  taste  ;  bake  it  in  ordinary  crust ;  put  it  in 
a  brick  oven,  that  the  crust  may  not  be  heavy,  and  as 
soon  as  that  is  heated  remove  it  to  a  place  in  the  oven 
of  a  more  moderate  heat,  that  the  custard  may  bake 


THE  E VERY-DAY  COOK 'BOOK.  177 

slowly  and  not  curdle;  when  done,  beat  the  whites  to  a 
froth;  add  sugar  and  spread  over  the  top,  and  return  to* 
the  oven  to  brown  slightly;  small  pinch  of  salt  added  to 
a  custard  heightens  the  flavor;  a  little  soda  in  the  crust 
prevents  it  from  being  heavy.  Very  nice. 

COCOA-NUT  PIE. 

One  half  pound  of  grated  cocoa-nut,  three  quarter 
pounds  of  white  sugar  (powdered),  six  ounces  of  butter, 
five  eggs,  the  whites  only,  one  glass  of  white  wine,  two 
tablespoonfuls  rose-water,  one  tablespoonful  of  nutmeg. 
Cream  the  butter  and  sugar,  and  when  well  mixed,  beat 
very  light,  with  the  wine  and  rose-water.  Add  the  cocoa- 
nut  with  as  little  and  as  light  beating  as  possible;  finally, 
whip  in  the  stiffened  whites  of  the  eggs  with  a  few  skil- 
ful strokes,  and  bake  at  once  in  open  shells.  Eat  cold, 
with  powdered  sugar  sifted  over  them. 

LEMON   TARTS. 

Mix  well  together  the  juice  and  grated  rind  of  two 
lemons,  two  cups  of  sugar,  two  eggs,  and  the  crumbs  of 
sponge  cake;  beat  it  all  together  until  smooth;  put  into 
twelve  patty-pans  lined  with  puff-paste,  and  bake  until 
the  crust  is  done. 

PASTRY  SANDWICHES. 

Puff-paste,  jam  of  any  kind,  the  white  of  an  egg,  sifted 
sugar. 

Roll  the  paste  out  thin;  put  half  of  it  on  a  baking 
sheet  or  tin,  and  spread  equally  over  it  apricot,  green- 
gage, or  any  preserve  that  may  be  preferred.  Lay  over 
this  preserve  another  thin  paste,  press  the  edges  together 
all  round,  and  mark  the  paste  in  lines  with  a  knife  on 
the  surface,  to  show  where  to  cut  it  when  baked.  Bake 
from  twenty  minutes  to  half  an  hour;  and,  a  short  time  be» 


i;8  ME  E VERY-DAY  ZOOK-BOOK. 

fore  being  done,  take  the  pastry  out  of  the  oven,  brush 
it  over  with  the  white  of  an  egg,  sift  over  pounded  sugar, 
and  put  it  back  in  the  oven  to  color.  When  cold,  cut  it 
into  strips;  pile  these  on  a  dish  pyramidically,  and  serve. 
These  strips,  cut  about  two  inches  long,  piled  in  circular 
rows,  and  a  plateful  of  flavored  whipped  cream  poured 
In  fhe  middle,  make  a  very  pretty  dish. 

CHERRY  PIE. 

Line  the  dish  with  a  good  crust,  and  fill  with  ripe  cher- 
ries, regulating  the  quantity  of  sugar  you  scatter  over 
them  by  their  sweetness.  Cover  and  bake. 

Eat  cold,  with  white  sugar  sifted  over  the  top. 

SQUASH  PIE. 

Two  teacups  of  boiled  squash,  three  fourths  teacup  of 
t?own  sugar,  three  eggs,  two  tablespoons  of  molasses, 
one  tablespoon  of  melted  butter,  one  tablespoon  of  gin- 
ger, one  teaspoon  of  cinnamon,  two  teacups  of  milk,  a 
little  salt.  Make  two  plate  pies. 

CREAM  PIE. 

Pour  a  pint  of  cream  upon  a  cup  and  a  half  powdered 
sugar;  let  stand  until  the  whites  of  three  eggs  have  been 
beaten  to  a  stiff  froth;  add  this  to  the  cream,  and  beat 
up  thoroughly;  grate  a  little  nutmeg  over  the  mixture, 
r.nd  bake  in  two  pics  without  upper  crusts. 

TARTLETS. 

Puff-paste,  the  white  of  an  egg,  pounded  sugar. 

Mode. — Roll  some  good  puff-paste  out  thin,  and  cut  it 
into  two  and  a  half  inch  squares;  brush  each  square  over 
with  the  white  of  an  egg,  then  fold  down  the  corners,  so 
that  they  all  meet  in  the  middle  of  each  piece  of  pa:*1** 


THE  EVERY-DAY   COOK  POO K.  1/9 

slightly  press  the  two  pieces  together,  brush  them  oVer 
with  the  egg,  sift  over  sugar,  and  hake  in  a  nice  qi;ic!v 
oven  for  about  a  quarter  of  an  hour.  When  they  are 
done,  make  a  little  hole  in  the  middle  of  the  paste,  and 
fill  it  up  with  apricot  jam,  marmalade,  or  red-currant  jelly. 
Pile  them  high  in  the  centre  of  a  dish,  on  a  napkin,  and 
garnish  with  the  same  preserve  the  tartlets  are  filled 
with. 

PEACH  PIE. 

Line  a  pie-tin  with  puff-paste,  fill  with  pared  peaches 
in  halves  or  quarters,  well  covered  with  sugar;  put  on 
upper  crust  and  bake;  or  make  as  above  without  uppei 
crust,  bake  until  done,  remove  from  the  oven,  and  cover 
with  a  meringue  made  of  the  whites  of  two  eggs,  beaten 
to  a  stiff  froth  with  two  tablespoons  powdered  sugar;  re- 
turn to  oven  and  brown  slightly.  Canned  peaches  may 
be  used  instead  of  fresh,  in  the  same  way. 

TART   SHELLS. 

Roll  out  thin  a  nice  puff-paste,  cut  out  with  a  glass  01 
biscuit  cutter,  with  a  wine-glass  or  smaller  cup  cut  out 
the  centre  of  two  out  of  three  of  these,  lay  the  rings  thus 
made  on  the  third,  and  bake  immediately;  or  shells  may 
be  made  by  lining  patty- pans  with  paste.  If  the  paste 
is  1'  rht,  the  shells  will  be  fine,  and  may  be  used  for  tarts 
O~  ^yster  patties.  Filled  with  jelly  and  covered  with 
me'"ngue  (tablesp  on  sugar  to  white  of  one  egg),  and 
fc>  >wned  in  oven  tfley  are  very  nice  to  serve  for  tea. 

PUMPKIN   PIE. 

One  quart  of  stewed  pumpkin,  pressed  through  a  sieve; 
nine  eggs,  whites  and  yolks  beaten  separately;  two  scant 
quarts  of  milk,  one  teaspoonful  of  mace,  one  teaspoonfu*. 
of  cinnamon,  and  the  sar.  t  of  nutmeg;  one  and  a  half  cup 


180  THE  E VERY-DAY  COOK-BOOK. 

of  white  sugar,  or  very  light  brown.     Beat  all  well  to- 
gether, and  bake  in  crust  without  cover. 

MINCE  PIES 

Three  pounds  of  raisins,  stone  and  chop  them  a  little; 
three  pounds  of  currants,  three  pounds  of  sugar,  three 
pounds  of  suet  chopped  very  fine,  two  ounces  candied 
lemon  peel,  two  ounces  of  candied  orange  peel,  six  large 
apples  grated,  one  ounce  of  cinnamon,  two  nutmegs,  the 
juice  of  three  lemons  and-  the  rinds  grated,  and  half  a 
pint  of  brandy.  Excellent. 


CAKES, 


.  WHITE  LADY-CAKE. 

Beat  tho  whites  of  eight  eggs  to  a  high  froth,  add 
gradually  a  pound  of  white  sugar  finely  ground,  beat 
quarter  of  a  po'jina  of  butter  to  a  cream,  add  a  teacup  of 
sweet  milk  with  a  small  teaspoonful  of  powdered  volatile 
salts  or  saleratus  dissolved  in  it;  put  the  eggs  to  butter 
and  milk,  add  as  much  sifted  wheat  flour  as  will  make  it 
as  thick  as  pound-cake  mixture,  and  a  teaspoonful  of 
orange-fl  jur  water  or  lemon  extract,  then  add  quarter  of 
a  pound  of  shelled  almonds,  blanched  and  beaten  to  a 
paste  with  a  little  white  of  egg;  beat  the  whole  together 
until  light  and  white;  line  a  square  tin  pan  w'th  but- 
tered paper,  put  in  the  mixture  an  inch  deep,  and  bake 
half  an  hour  in  a  quick  oven.  When  done  take  it  from 
the  pan,  when  cold  take  the  paper  off,  turn  it  upside 
down  on  the  bottom  of  the  pan  and  Ice  the  side  which 
was  down;  when  the  icing  Is  nearly  hard  mark  it  in 
slices  th~  width  of  a  finger,  and  two  :nches  ano  a  hall 
long. 

MACAROONS. 

One  half  pound  of  sweet  almonds,  one  half  pound  ol 
sifted  loaf  su^ar,  the  whites  of  three  eggs,  wafer-paper. 
Blanch,  skin,  and  dry  the  almonds,  and  pound  them  weh 
with  a  little  orange-flower  water  or  plain  water;  then 
add  to  them  the  sifted  sugar  pnd  the  whites  of  the  eg"gs, 
which  should  be  beaten  to  a  ftiff  trotn,  and  mix  all  the 
ingredients  well  together.  When  the  p^ste  looks  soft 


1 82  THE  E VERY-DAY  COOK-BOOK. 

drop  it  at  equal  distances  from  a  biscuit-syringe  on  to 
sheets  of  wafer-paper;  put  a  strip  of  almond  on  the  top 
of  each;  strew  some  sugar  over,  and  bake  the  macaroons 
in  rather  a  slow  oven,  of  a  light  brown  color.  When 
hard  and  set,  they  are  done,  and  must  not  be  allowed  to 
get  very  brown,  as  that  would  spoil  their  appearance. 
If  the  cakes,  when  baked,  appear  heavy,  add  a  little  more 
white  of  egg,  but  let  this  always  be  well  whisked  before 
it  is  added  to  the  other  ingredients.  We  have  given  a 
recipe  for  making  these  cakes,  but  we  think  it  almost  or 
quite  as  economical  to  purchase  such  articles  as  these  at 
&  good  confectioner's. 


ALMOND   ICING. 

Whites  of  four  eggs;  one  pound  sweet  almonds;  one 
pound  powdered  sugar;  a  little  rose-water.  Blanch  the 
almonds  by  pouring  boiling  water  over  them  and  strip- 
ping off  the  skins.  When  dry,  pound  them  to  a  paste,  a 
few  at  a  time,  in  a  Wedgewood  mortar,  moistening  it 
with  rose-water  as  you  go  on.  When  beaten  fine  and 
smooth,  beat  gradually  into  icing.  Put  on  very  thick, 
and,  when  nearly  dry,  cover  with  plain  icing. 

TO    MAKE    ICING   FOR    CAKES. 

Beat  the  white  of  two  small  eggs  to  a  high  froth;  then 
add  to  them  quarter  of  a  pound  of  white  sugar,  ground 
fine,  like  flour;  flavor  with  lemon  extract,  or  vanilla; 
beat  it  until  it  is  light,  and  very  white,  but  not  quite  so 
stiff  as  kiss  mixture;  the  longer  it  is  beaten,  the  more 
firm  it  will  become.  No  more  sugar  must  be  added  to 
make  it  so.  Beat  the  frosting  until  it  may  be  spread 
smoothly  on  the  cake.  This  quantity  will  ice  quite  a 
large  cake,  over  the  top  and  sides. 


THE  E VERY-DAY  COOK- BOOK.  183 

LOAF  CAKE. 

One  pound  of  butter  beaten  to  a  cream,  two  pounds 
of  sugar  rolled  fine,  three  pounds  of  sifted  wheat  flour, 
six  well  beaten  eggs,  three  teaspoonfuls  of  powdered 
saleratus,  dissolved  in  a  little  hot  water,  one  tablespoon- 
ful  of  ground  cinnamon,  and  half  a  nutmeg  grated;  add 
one  pound  of  currants,  well  washed  and  dried,  one  pound 
of  raisins  stoned  and  cut  in  two;  work  the  whole  well 
together,  divide  it  in  three  loaves,  put  them  in  buttered 
Basins,  and  bake  one  hour  in  a  moderate  oven. 

RICH  BRIDE-CAKE. 

Take  four  pounds  of  sifted  flour,  four  pounds  of  sweet 
fresh  butter,  beaten  to  a  cream,  and  two  pounds  of  white 
powdered  sugar;  take  six  eggs  for  each  pound  of  flour, 
an  ounce  of  ground  mace  or  nutmegs,  and  a  tablespoon- 
ful  of  lemon  extract  or  orange-flower  water. 

LADY-FINGERS. 

Take  eight  eggs;  whip  the  whites  to  a  firm  snow.  In 
the  meantime,  have  the  yolks  beaten  up  with  six  ounces 
of  powdered  sugar.  Each  of  these  operations  should  be 
performed  at  least  one  hour.  Then  mix  all  together 
with  six  ounces  of  sifted  flour;  and  when  well  incor- 
porated, stir  in  half  a  pint  of  rose  or  orange-flower 
water;  stir  them  together  for  some  time. 

Have  ready  some  tin  plates,  rubbed  with  white  wax; 
take  a  funnel  with  three  or  four  tubes;  fill  it  with  the 
paste,  and  press  out  the  cakes  upon  the  plates,  to  the 
size  and  length  of  a  finger;  grate  white  sugar  over  each; 
let  them  lay  until  the  sugar  melts,  and  they  shine:  then 
put  them  in  a  moderate  oven,  until  they  have  ^  nne 
color;  when  cool,  take  them  from  the  tins,  and  lay  liiem 
together  in  couples,  by  the  backs.  These  cakes  mny  be 


1 84  THE  E VERY-DAY  COOK-BOOK. 

formed  with  a  spoon,  on  sheets  of  writing-paper.     Half 
this  quantity  will  be  trouble  enough  at  one  time. 


QUEEN  CAKE. 

Beat  one  pound  of  batter  to  a  cream,  with  a  table  • 
spoonful  of  rose-water;  then  add  one  pound  of  fine 
white  sugar,  ten  eggs,  beaten  very  light,  and  a  pound 
and  a  quarter  of  sifted  flour;  beat  the  cake  well  to- 
gether; then  add  half  a  pound  of  shelled  almonds, 
blanched,  and  beaten  to  a  paste;  butter  tin  round  basing 
line  them  with  white  paper;  put  in  the  mixture  an  inch 
and  a  half  deep;  bake  one  hour  in  a  quick  oven. 

CHOCOLATE   MACAROONS. 

Put  three  ounces  of  plain  chocolate  in  a  pan  and  melt 
on  a  slow  fire;  then  work  it  to  a  thick  paste  with  one 
pound  of  powdered  sugar  and  the  whites  of  three  eggs; 
roll  the  mixture  down  to  the  thickness  of  about  one 
quarter  of  an  inch;  cut  it  in  small,  round  pieces  with  a 
paste-cutter,  either  plain  or  scalloped;  butter  a  pan 
slightly,  and  dust  it  with  flour  and  sugar  in  equal  quan- 
tities; place  in  it  the  pieces  of  paste  or  mixture,  and  bake 
in  a  hot  but  not  quick  oven. 

CARAMEL  CAKE. 

One  cup  butter,  two  of  sugar,  a  scant  cup  milk,  one 
gnd  a  half  cups  flour,  cup  corn  starch,  whites  of  seven 
eggs,  three  teaspoons  baking  powder  in  the  flour;  bake 
m  a  long  pan.  Take  half  pound  brown  sugar,  scant 
ouarter  pound  chocolate,  half  cup  milk,  butter  size  of 
an  egg,  two  teaspoons  vanilla;  mix  thoroughly  and  cook 
as  syrup  until  stiff  enough  to  spread;  spread  on  cake 
end  set  in  the  oven  to  dry. 


THE  EVERYDAY  COOKBOOK1.  1 8$ 


POUND  CAKE. 

•One  pound  of  butter,  one  and  one  quarter  pound  of 
Hour,  one  pound  of  pounded  loaf  sugar,  one  pound  of 
currants,  nine  eggs,  two  ounces  of  candied  peel,  one  half 
O'dnce  of  citron,  one  half  ounce  of  sweet  almonds;  when 
liked,  a  little  pounded  mace.  Work  the  butter  to  a 
cream;  dredge  in  the  flour;  add  the  sugar,  currants, 
candied  peel,  which  should  be  cut  into  neat  slices,  and 
the  almonds,  which  should  be  blanched  anr*.  chopped, 
and  mix  all  these  well  together;  whisk  the  eggs,  and  let 
them  be  thoroughly  blended  with  the  dry  ingredients. 
Beat  the  cake  well  for  twenty  minutes,  and  put  it  into  a 
round  tin,  lined  at  the  bottom  and  sides  with  a  strip  of 
white  buttered  paper.  Bake  it  from  one  and  one  half 
to  two  hours,  and  let  the  oven  be  well  heated  vhen  the 
cake  is  first  put  in,  as,  if  this  is  not  the  case,  the  currants 
will  all  sink  to  the  bottom  of  it.  To  make  this  prepara 
tion  light,  the  yolks  and  whites  of  the  eggs  should  b? 
beaten  separately  and  added  separately  to  the  other  in- 
gredients. A  glass  of  wine  is  sometimes  added  to  the 
mixture;  but  this  is  scarcely  necessary,  as  the  cake  will 
be  found  quite  rich  enough  without  it. 

COCOA-NUT  SPONGE  CAKE. 

Beat  the  yolks  of  six  eggs  with  half  a  pound  of  sugar 
and  a  quarter  of  a  pound  of  flour,  add  a  teaspoonful  of 
salt,  a  teaspoonful  of  lemon  essence,  and  half  a  nutmeg, 
grated;  beat  the  whites  of  the  eggs  to  a  froth,  and  stii 
them  to  the  yolks,  etc.,  and  the  white  meat  of  a  cocoa- 
nut,  grated;  line  square  tin  pans  with  buttered  paper, 
and  having  stirred  the  ingredients  well  together,  put  the 
mixture  in  an  inch  deep  in  the  pans;  bake  in  a  quick 
oven  half  an  hour;  cut  it  in  squares,  to  serve  with  or 
without  icing. 


1 80  THE  E VERY-DAY  COOKBOOK. 


COCOANUT  POUND  CAKE. 

Beat  half  a  pound  of  butter  to  a  cream  ;  add  gradually 
a  pound  of  sifted  flour,  one  pound  of  powdered  sugar, 
two  teaspoonfuls  of  baking  powder,  a  pinch  of  salt,  a 
teaspoonful  of  grated  lemon-peel,  quarter  of  a  pound  of 
prepared  coacoanut,  four  well-beaten  eggs,  and  a  cupful 
of  milk;  mix  thoroughly;  butter  the  tins,  and  line  then; 
with  buttered  paper;  pour  the  mixture  in  to  the  depth  of 
an  inch  and  a  half,  and  bake  in  a  good  oven.  When 
baked  take  out,  spread  icing  over  them,  and  return  the 
cake  to  the  oven  a  moment  to  dry  the  icing. 

COCOANUT  CUP  CAKE. 

Two  cups  of  sugar,  two  cups  of  butter,  one  cup  of 
milk,  one  teaspoonful  of  essence  of  lemon,  half  a  nutmeg 
grated,  four  well-beaten  eggs  and  the  white  meat  of  a 
cocoanut  grated;  use  as  much  sifted  wheat  flour  as  will 
make  a  rather  stiff  batter;  beat  it  well,  butter  square  tin 
pans,  line  them  with  white  paper,  and  put  in  the  mixture 
an  inch  deep;  bake  in  a  moderate  oven  half  an  hour,  or 
it  may  require  ten  minutes  longer.  When  cold,  cut  in 
small  squares  or  diamonds;  this  is  a  rich  cake  and  is  much 
improved  by  a  thin  icing.  This  cake  should  be  made 
with  fine  white  sugar. 

COCOANUT  DROPS. 

Break  a  cocoanut  in  pieces,  and  lay  it  in  cold  water, 
then  cut  off  the  dark  rind,  and  grate  the  white  meat  on 
a  coarse  grater;  put  the  whites  of  four  eggs  with  half  a 
pound  of  powdered  white  sugar;  beat  it  until  it  is  light 
and  white,  then  add  to  it  a  teaspoonful  of  lemon  extract, 
and  gradually  as  much  grated  cocoanut  as  will  make  it  as 
thick  as  can  be  stirred  easily  witl* »  spoon;  lay  it  in  heaps 


THE  E VERY-DAY  COOK-BOOK.  187 

the  size  of  a  large  nutmeg  on  sheets  of  white  paper,  place 
them  the  distance  of  half  an  inch  apart;  when  the  paper 
i.s  full,  lav  it  on  a  baking  tin,  set  them  in  a  quick  oven; 
when  they  begin  to  look  yellowish,  they  are  done;  let 
them  remain  on  the  paper  until  nearly  cold,  then  take 
them  off  with  a  thin-bladed  knife. 

CITRON  HEART  CAKES. 

Beat  half  a  pound  of  butter  to  a  cream,  take  six  eggs, 
beat  the  whites  to  a.  froth,  and  the  yolks  with  half  a 
pound  of  sugar,  and  rather  more  than  half  a  pound  of 
sifted  flour,  beat  these  well  together,  add  a  wine-glass  of 
brandy,  and  quarter  of  a  pound  of  citron  cut  in  thin 
slips,  oake  it  in  small  heart-shaped  tins,  or  a  square  tin 
pan,  rubbed  over  with  a  bit  of  sponge  dipped  in  melted 
butter,  put  the  mixture  in  half  an  inch  deep,  bake  fifteen 
or  twenty  minutes  in  a  quick  oven.  These  are  very  fine 
cakes.  Shred  almonds  may  be  used  instead  of  citron. 

IMPERIAL  CAKE. 

One  pound  of  flour,  half  a  pound  of  butter,  three 
quarters  of  a  pound  of  sugar,  four  eggs,  half  a  pound  of 
currants,  well  washed  and  dredged,  half  a  teaspoonful  of 
soda  dissolved  in  hot  water,  half  a  lemon,  grated  rind  and 
juice,  one  teaspoonful  of  cinnamon.  Drop  from  a  spoon 
upon  well-buttered  paper,  lining  a  baking  pan.  Bake 
quickly. 

PLUM  CAKE. 

Make  a  cake  of  two  cups  of  butter,  two  cups  of  mo- 
lasses, one  cup  of  sweet  milk,  two  eggs,  well-beaten,  one 
teaspoonful  of  powdered  saleratus,  dissolved  with  a  litcle 
hot  water,  one  teaspoonful  of  ground  mace  or  nutmeg, 
one  teaspoonful  of  ground  allspice,  a  tablespoonful  of 
cinnamon,  and  a  gill  of  brandy;  sti %  in  flour  to  make  & 


1 88  THE  E VERY-DAY  COOK-BOOK. 

batter  as  stiff  as  may  be  stirred  easily  with  a  spoon;  beat 
it  well  until  it  is  light,  then  add  two  pounds  of  raisins, 
stoned,  and  cut  in  two,  two  pounds  of  currants,  picked, 
washed,  and  dried,  and  half  a  pound  of  citron,  cut  in 
slips.  Bake  in  a  quick  oven.  This  is  a  fine,  rich  cake, 
easily  made,  and  not  expensive. 

GOLD  AND  SILVER  CAKE. 

Gold  Part. — Yolks  of  eight  eggs,  scant  cup  butter, 
two  of  sugar,  four  of  flour,  one  of  sour  milk,  teaspoon 
soda,  tablespoon  corn-starch;  flavor  with  lemon  and 
vanilla. 

Silver  Part. —  Two  cups  sugar,  one  of  butter,  four 
(scant)  of  flour,  one  of  sour  milk,  teaspoon  soda,  table- 
spoon corn-starch,  whites  of  eight  eggs;  flavor  with  al- 
mond or  peach.  Put  in  pan,  alternately,  onespoontul  of 
gold  and  one  of  silver. 

TO  MAKE  SMALL  SPONGE-CAKES. 

The  weight  of  five  eggs  in  flour,  the  weight  of  eight  in 
pounded  loaf  sugar;  flavoring  to  taste.  Let  the  flour  be 
perfectly  dry,  and  the  sugar  well  pounded  and  sifted. 
Separate  the  whites  from  the  yolks  of  the  eggs,  and  beat 
the  latter  up  with  the  sugar;  then  whisk  the  whites  until 
they  become  rather  stiff,  and  mix  them  with  the  yolks, 
but  do  not  stir  them  more  than  is  just  necessary  to 
mingle  the  ingredients  well  together.  Dredge  in  the 
flour  by  degrees,  add  the  flavoring;  butter  the  tins  well, 
pour  in  the  batter,  sift  a  little  sugar  over  the  cakes,  and 
bake  them  in  rather  a  quick  oven,  but  do  not  allow  them 
to  take  too  much  color,  as  they  should  be  rather  pale. 
Remove  them  from  the  tins  before  they  get  cold,  and 
turn  them  on  their  faces,  where  let  them  remain  unti; 
quite  c  old,  when  store  them  away  in  a  closed  tin  canister 
er  wide-mouthtd  glass  bottle. 


THE  £  VER  Y-DA  Y  COO  A  -XUOK.  \  89 


LEMUN  CHEESE  CAKE. 

Two  cups  sugar,  half  cup  tmtter,  three-quarters  cup 
sv,reet  miik,  whites  of  six  eggs,  three  cups  flour,  three 
teaspoons  baking  powder. 

SAUCE  FOR  LEMON  CHEESE  CAKE. — Grated  rind  and 
juice  of  two  lemons,  yolks  of  three  eggs,  half  cup  butter, 
one  cup  sugar:  mix  all  together,  and  set  on  stove,  and 
cook  till  thick  as  sponge,  stirring  all  the  time;  then  use 
like  jelly  between  the  cakes. 

SNOW  CAKE. 

On"  r-cu::^  of  arrowroot,  half  pound  of  pounded  white 
sugar,  half  pound  of  butter,  the  whites  of  six  eggs;  flavor- 
ing to  taste,  of  essence  of  almonds,  or  vanilla,  or  lemon. 

Mode'.  Beat  the  butter  to  a  cream;  stir  in  the  sugar 
ard  ~r  ov.root  gradually,  at  the  same  time  beating  the 
mixture.  Whisk  the  whites  of  the  eggs  to  a  stiff  froth, 
add  them  to  the  other  ingredients,  and  beat  well  for 
twenty  minutes.  Put  in  whichever  of  the  above  flavor- 
ings may  be  preferred;  pour  the  cake  into  a  buttered 
mould  or  tin  and  bake  it  in  a  moderate  oven  from  one  to 
one  and  a  half  hour. 

TILDEN  CAKE. 

One  cup  butter,  two  of  pulverized  sugar,  one  of  sweet 
milk,  three  of  flour,  half  cup  corn-starch,  four  eggs,  two 
teaspoons  baking-powder,  two  of  lemon  extract.  This 
is  excellent. 

CORN-STARCH  CAKE. 

Whites  of  six  eggs,  one  cup  of  butter,  <:wo  cups  of 
flour,  one  cup  of  corn-starch,  two  cups  of  sugar,  one  cup 
of  sweet  milk,  one  half-teaspoonful  of  soda,  one  of  creanv 
of  tartar. 


THE  EVEKY-DAY  COOK-BOOK 


BIRTHDAY  CAKE. 

One  pound  and  a  half  of  fine  sugar,  one  pound  and  a  half 
of  butter,  three  pounds  and  a  half  of  currants,  two  pounds  of 
flour,  one  half  pound  candied  peel,  one  half  pound  almonds, 
two  ounces  spices,  the  grated  rind  of  three  lemons,  eighteen 
eggs,  one  gill  of  brandy.  Paper  the  hoops,  and  bake  three 
hours.  Ice  when  cold. 

NAPLES    BISCUIT. 

Beat  eight  eggs  light ;  add  to  them  one  pound  of  fine 
white  sugar,  and  one  pound  of  sifted  wheat  flour;  flavor  with 
z:  teaspoonful  of  salt,  and  essence  of  lemon  or  orange-flower 
water;  beat  it  until  it  rises  in  bubbles;  bake  in  a  quick 
oven. 

CAKE   TRIPLE. 

Bake  a  Naples  biscuit ;  cut  out  the  inside  about  one  inci 
from  the  edge  and  bottom,  leaving  the  shell.  In  placf 
of  the  inside,  put  a  custard  made  of  the  yolks  of  four  eggs, 
beaten  with  a  pint  of  boiling  milk,  sweetened,  and  flavored 
with  half  a  teaspoonful  of  peach-water  ;  lay  on  it  some  jell)* 
or  jam ;  beat  the  whites  of  two  eggs,  with  white  groun  1 
sugar,  until  it  will  stand  in  a  heap ;  put  it  on  the  jelly,  an  1 
serve. 

SAVOY  CAKE. 

The  weight  of  four  eggs  in  pounded  loaf-sugar,  tl  e 
weight  of  seven  in  flour,  a  little  grated  lemon-rind,  fr 
essence  of  almonds,  or  orange-flower  water.  Break  tl  e 
seven  eggs,  putting  the  yolks  into  one  basin  and  tie 
whites  into  another.  Whisk  the  former,  and  mix  wilh 
them  the  sugar,  the  grated  lemon-rind,  or  any  othor 
flavoring  to  taste  ;  beat  them  well  together,  and  add  the 


THE  EVER Y-D A  \'  COOK-LOOK.  IQl 

whites  oi' the  eggs,  whisked  to  a  froth.  Put  in  the  flour 
by  degrees,  continuing  to  beat  the  mixture  for  one 
quarter  of  an  hour,  butter  a  mould,  pour  in  the  cake,  and 
bake  it  from  one  and  a  quarter  to  one  and  a  half  hours. 
This  is  a  very  nice  cake  for  dessert,  and  may  be  iced  for 
a  supper  table,  or  cue  ^nto  slices  and  spread  with  jam, 
which  converts  it  into  sandwiches. 


COMPOSITION  CAKE. 

Five  cups  of  flour,  two  cups  of  butter,  three  of  sugar, 
one  of  milk,  five  eggs,  one  teaspoon  of  soda;  two  of 
cream  of  tartar,  fruit  as  you  please,  cinnamon,  nutmeg 
and  clove  to  taste. 


ALMOND  CREAM  CAKE. 

On  beaten  whites  of  ten  eggs,  sift  one  and  a  half  gob- 
lets pulverized  sugar,  and  a  goblet  of  flour  through  which 
has  been  stirred  a  heaping  teaspoon  cream  tartar;  stir 
very  gently  and  do  not  heat  it;  bake  in  jelly-pans.  For 
cream,  take  a  half  pint  sweet  cream,  yolks  of  three  eggs, 
tablespoon  pulverized  sugar,  teaspoon  corn-starch;  dis- 
solve starch  smoothly  with  a  little  milk,  beat  yolks  and 
sugar  together  with  this,  boil  the  cream,  and  stir  these 
ingredients  in  as  for  any  cream-cake  filling,  only  make  a 
little  thicker;  blanch  and  chop  fine  a  half  pound  almonds 
and  stir  into  the  cream.  Put  together  like  jelly  cake 
while  icing  is  soft,  and  stick  in  a  half  pound  r^  almonds, 
split  in  two. 

ICE-CREAM  CAKE. 

Make  good  sponge-bake,  bake  half  an  inch  thick  in 
jelly-pans,  and  let  them  get  perfectly  cold;  take  a  pint 
thickest  sweet  cream,  beat  until  it  looks  like  ice-cream, 
make  very  sweet,  and  flavor  with  vanilla;  blanch  and 


192  THE  E VERY-DAY  COOK- BOOK. 

chop  a  pound  almonds,  stir  into  cream,  and   put 
thick  between  each  layer.     This  is  the  queen  of  ?1)  cakes. 


ECONOMICAL  CAKE. 

One  pound  of  flour,  one  quarter  pound  of  sugar,  one 
quarter  pound  of  butter  or  lard,  one  half  pound  of  cur- 
rants, one  teaspoonful  of  carbonate  of  soda,  the  whites 
of  four  eggs,  one  half  pint  of  milk.  In  making  many 
sweet  dishes,  the  whites  of  eggs  are  not  required,  and  if 
well  beaten  and  added  to  the  above  ingredients,  make 
an  excellent  cake,  with  or  without  currants.  Beat  the 
butter  to  a  cream,  well  whisk  the  whites  of  the  eggs,  and 
stir  all  the  ingredients  together  but  the  soda,  which  must 
not  be  added  until  all  is  well  mixed,  and  the  cake  i^ 
ready  to  be  put  into  the  oven.  When  the  mixture  has 
been  well  beaten,  stir  in  the  soda,  put  the  cake  into  a 
buttered  mould,  and  bake  it  in  a  moderate  oven  for  one 
and  a  half  hours. 

DELICATE  CAKE. 

Three  cups  flour,  two  of  sugar,  three-fourths  cup  sweet 
milk,  whites  of  six  eggs,  half  cup  butter,  teaspoon  cream 
tartar,  half  teaspoon  of  soda.  Flavor  with  lemon. 


ORANGE    CAKE. 

One  cup  of  sugar,  half  a  cup  of  butter,  half  a  cup  of 
,sweet  milk,  two  cups  of  flour,  three  eggs,  one  and  a  half 
teaspoonfuls  of  baking-powder;  bake  in  jelly  tins. 

ORANGE  FROSTING  FOR  SAME. — One  orange,  grate  off 
the  outside,  and  mix  with  juice,  and  add  sugar  until 
quite  stiff,  and  make  like  jelly  cake;  make  four  layers  of 
the  cak» 


THE  E  VER  Y-DA  Y  COOK-BOOK.  193 

FRIED  CAKES, 

One  cup  of  sugar,  two  eggs,  half  a  cup  of  shortening,  one 
teaspoon  of  soda,  one  cup  of  sour  milk,  cut  in  rings;  have 
your  lard  very  hot,  in  which  place  a  peeled  potato  to  keep 
lard  from  burning,  and  drop  in  your  cakes  ;  they  will  come 
to  the  top  of  lard  when  light ;  fry  a  dark  brown ;  when  taken 
out  sprinkle  sugar  over  them. 

JELLY  KISSES. 

Kisses,  to  be  served  for  dessert  at  a  large  dinner,  with 
other  suitable  confectionery,  may  be  varied  in  this  way : 
Having  made  the  kisses,  put  them  in  a  moderate  oven, 
until  the  outside  is  a  little  hardened  ;  then  take  one  off  care- 
fully, as  before  directed  ;  take  out  the  soft  inside  with  the 
handle  of  a  spoon,  and  put  it  back  with  the  mixture,  to 
make  more  ;  then  lay  the  shell  down.  Take  another,  and 
prepare  it  likewise ;  fill  the  shells  with  currant  jelly,  or 
jam  ;  join  two  together,  cementing  them  with  some  of  the 
mixture  ;  so  continue  until  you  have  enough.  Make  kisses, 
cocoanut  drops,  and  such  like,  the  day  before  they  are 
wanted. 

COCOANUT  KISSES. 

Make  a  kiss  mixture ;  add  to  it  half  of  a  cocoanut, 
grated  (the  white  meat  only) ;  finish  as  directed  for 
kisses. 

FIG  CAKE. 

Silrer  Part, — Two  cups  sugar,  two  thirds  cup  butter,  not 
quite  two  thirds  cup  sweet  milk,  whites  of  eight  eggs,  three 
heaping  teaspoons  baking-powder  thoroughly  sifted,  with 
three  cups  flour ;  stir  sugar  and  butter  to  a  cream,  add  milk 
and  flour,  and  last  white  of  e££s. 

oo 

Gold   Part. — One     cup     sugar,    three-fourths     cup     but- 


194 


THE  E VERY-DAY  COOK-BCOK. 


ter,  half  cup  sweet  milk,  one  and  a  half  teaspoons  baking, 
powder  sifted  in  a  little  more  than  one  and  a  half  cups  flour, 
yolks  of  seven  eggs  thoroughly  beaten,  and  one  whole  egg, 
one  teaspoon  allspice,  and  cinnamon  until  you  can  taste  it ; 
bake  the  white  in  two  long  pie-tins.  Put  half  the  gold  in  a 
pie-tin,  and  lay  on  one  pound  halved  figs  (previously  sifted 
over  with  flour),  so  that  they  will  just  touch  each  other ;  put 
on  the  rest  of  the  gold,  and  bake.  Put  the  cakes  together 
with  frosting  while  warm,  the  gold  between  the  white  ones, 
and  cover  with  frosting. 

CALIFORNIA  CAKE. 

Two  cups  sugar,  one  cup  butter,  one  cup  milk,  two 
eggs,  three  teaspoons  baking-powder,  put  in  three  cups 
sifted  flour,  flavor  and  add  fruit.  This  receipt  makes  two 
cakes. 

WHITE  MOUNTAIN  CAKE. 

One  cup  sugar,  one  half  cup  of  butter,  one  half  cup  sweet 
milk,  one  half  cup  corn  starch,  one  cup  flour,  whites  of  six 
eggs,  a  little  vanilla,  two  teaspoonfuls  baking  powder.  Bake 
in  layers. 

FROSTING  FOR  ABOVE.- — Whites  of  five  eggs,  twenty  table- 
spoonfuls  sifted  sugar,  beaten  very  light ;  a  little  vanilla. 
Spread  between  layers  and  outside  of  cake. 

LEMON  CAKE. 

One  half  cup  of  sugar,  one  teaspoon  butter,  one  table- 
spoonful  of  milk,  three  eggs,  one  cup  flour,  one  teaspoon 
baking-powder,  bake  in  jelly-tins,  put  between  two  apple  and 
one  lemon,  grated  together  with  a  little  sugar. 

STRAWBERRY  SHORTCAKE. 

Make  good  biscuit  crust ;  bake  in  two  tins  of  same 
shape  and  size;  mix  berries  with  plenty  of  sugar;  open 


THE  E  VER  Y-DA  Y  COOK-BOOK.  j  95 

the  shortcake,  butter  well  and  place  berries  in  layers,  alter- 
nated with  the  crust  ;  have  the  top  layer  of  berries  and  over 
all  put  charlotte  russe  or  whipped  cream. 

MARBLE  CAKE. 

White  Part.  —  Whites  of  seven  eggs,  three  cups  white 
sugar,  one  of  butter,  one  of  sour  milk,  four  of  flour,  sifted 
and  heaping,  one  teaspoon  soda  ;  flavor  to  taste. 

Dark  Part.  —  Yolks  of  seven  eggs,  three  cups  brown 
sugar,  one  of  butter,  one  of  sour  milk,  four  of  flour,  sifted 
and  heaping,  one  tablespoon  each  of  cinnamon,  allspice  and 
cloves,  one  teaspoon  soda;  put  in  pans  a  spoonful  of  white 
part  and  then  a  spoonful  of  dark,  and  so  on.  Bake  an 
hour  and  a  quarter.  Use  coffee-cups  to  measure.  This 
will  make  one  large  and  one  medium  cake.  The  white 
and  dark  parts  are  alternated,  either  putting  in  a  spoonful  of 
white,  then  of  dark,  or  a  layer  of  white  and  then  of  dark 
part,  being  careful  that  the  cake  may  be  nicely  "  marble- 


WHITE  POUND  CAKE. 

One  pound  sugar,  one  of  flour,  half  pound  butter,  whites 
of  sixteen  eggs,  teaspoon  baking-powder  sifted  thoroughly 
with  the  flour  ;  put  in  cool  oven  with  gradual  increase  of 
heat.  For  boiled  icing  for  the  cake,  take  three  cups  sugar 
boiled  in  one  of  water  until  clear;  beat  whites  of  three  eggs 
to  very  stiff  froth,  and  pour  over  them  the  boiling  liquid, 
beating  all  the  time  for  ten  minutes  ;  frost  while  both  cake 
and  icing  are  warm. 

NELLY'S  CHOCOLATE  CAKE. 

One  cup  of  butter,  two  of  sugar,  five  eggs,  leaving  out 
two  of  the  whites,  one  scant  cup  of  milk,  two  full  tea- 
spoons of  baking-powder;  mi$  well  ir»  tfyree  pups  flour* 


jg6  THE  E  VER  Y-DA  Y  COOK-BOOK. 

bake  in  two  long  shallow  tins.  Dressing  :  Beat  the  whites 
of  two  eggs  to  a  stiff  froth,  add  a  scant  cup  and  a  half  of 
sugar ;  flavor  with  vanilla,  add  six  tablespoons  of  grated 
chocolate  ;  add  the  dressing  when  the  cake  is  cold,  and  cu/; 
in  diamond  slices. 

RICE  CAKE. 

One  cupful  of  butter,  two  of  sugar,  two  and  one  fourth  of 
rice  flour,  six  eggs,  the  juice  and  rind  of  a  lemon.  Beat  the 
butter  to  a  cream  ;  then  gradually  beat  in  the  sugar,  and  add 
the  lemon.  Beat  the  yolks  and  whites  separately,  and  add 
them  to  the  beaten  sugar  and  butter.  Add  also  the  rice 
flour.  Pour  into  a  shallow  pan,  to  the  depth  of  about  two 
inches.  Bake  from  thirty-five  to  forty-five  minutes  in  a 
moderate  oven. 

CREAM  CAKE. 

Two  eggs,  one  cup  of  sugar,  one  cup  of  cream,  two  cups  of 
Jiour,  one  teaspoonful  of  cream  of  tartar,  and  one  teaspoon- 
ful  of  soda. 

DOUGHNUTS. 

One  cup  of  sugar,  two  eggs,  two  tablespoons  of  melted 
butter,  two  thirds  cup  of  milk,  two  even  teaspoons  of  cream 
tartar,  one  even  teaspoon  of  soda,  flour  enough  to  roll,  sal;: 
and  nutmeg. 

SPONGE  CAKE. 

One  pound  sugar,  one  of  flour,  ten  eggs.  Stir  yolks  of 
eggs  and  sugar  till  perfectly  light ;  beat  whites  of  eggs  and 
add  them  with  the  flour  after  beating  together  lightly  ;  flavor 
with  lemon.  Three  teaspoons  baking-powder  in  the  flour 
will  add  to  its  lightness,  but  it  never  fails  without.  Bake  ia 
a  moderate  oven. 


THE  EVERY  DA  Y  COOK-BOOK.  !97 

COFFEE  CAKE. 

Two  cups  brown  sugar,  one  of  butter,  one  of  molasses, 
one  of  strong  coffee  as  prepared  for  the  table,  four  eggs, 
one  teaspoon  saleratus,  two  of  cinnamon,  two  of  cloves,  one 
of  grated  nutmeg,  pound  raisins,  one  of  currants,  four  cups 
flour. 

SOFT  GINGERBREAD. 

Six  cupfuls  of  flour,  three  of  molasses,  one  of  cream,  one 
of  lard  or  butter,  two  eggs,  one  teaspoonful  of  saleratus,  and 
two  of  ginger.  This  is  excellent. 

SPICE  CAKE. 

One  and  one  half  cups  of  sugar,  half  cup  butter,  half  of 
sour  milk,,  two  cups  of  raisins  chopped,  three  eggs,  half 
a  nutmeg,  one  teaspoon  cinnamon,  one  of  cloves,  one 
saleratus  ;  mix  rather  stiff  ;  bake  in  loaf  tins  in  moderate 
oven. 

SWEET  STRAWBERRY  SHORTCAKE. 

Three  eggs,  one  cupful  sugar,  two  of  flour,  one  tablespoon- 
ful  of  butter,  a  teaspoonful,  heaped,  of  baking  powder.  Beat 
the  butter  and  sugar  together,  and  add  the  eggs  well  beaten. 
Stir  in  the  flour  and  baking  powder  well  sifted  together. 
Bake  in  deep  tin  plates.  This  quantity  will  fill  four  plates. 
With  three  pints  of  strawberries  mix  a  cupful  OL  sugar. 
Spread  the  fruit  between  the  layers  of  cake.  The  top 
layer  of  strawberries  may  be  covered  with  a  meringue  made 
with  the  white  of  an  egg  and  a  tablespoonful  of  powdered 
sugar. 

GINGER  NUTS. 

One  and  three  quarter  pounds  of  syrup,  one  pound  ot 
moist  sugar,  one  pound  of  butter,  two  and  three  quarter 


,  98  THE  E  VER  Y-DA  Y  COOK-BOOK. 

pounds  of  flour,  one  and  a  half  ounces  of  ground  ginger- 
one  and  a  half  ounces  of  allspice,  one  and  a  half  ounces 
of  coriander  seed,  sal  volatile  size  of  a  bean,  a  little 
cayenne,  flour  enough  to  roll  out  but  not  thin,  cut  with 
a  wineglass  or  roll  between  your  hands  into  small  balls, 
and  pinch. 

RIBBON  CAKE. 

Two"  cupfuls  of  sugar,  one  of  butter,  one  of  milk,  four  of 
flour  (rather  scant),  four  eggs,  half  a  teaspoonful  of  soda, 
one  of  cream  of  tartar.  Beat  the  butter  to  a  cream.  Add 
the  sugar  gradually,  beating  all  the  while  ;  then  the  flavoring 
(lemon  or  nutmeg).  Beat  the  eggs  very  light.  Add  them 
and  the  milk.  Measure  the  flour  after  it  has  been  sifted. 
Return  it  to  the  sieve,  and  mix  the  soda  and  cream  of  tar- 
tar with  it.  Sift  this  into  the  bowl  of  beaten  ingredients. 
Beat  quickly  and  vigorously,  to  thoroughly  mix,  and 
then  stop.  Take  three  sheet  pans  of  the  same  size,  and 
in  each  of  two  put  one  third  of  the  mixture,  and  bake.  To 
the  other  third  add  four  teaspoonfuls  of  cinnamon,  a  cup- 
ful of  currants  and  about  an  eighth  of  a  pound  of  citron, 
cut  fine.  Bake  this  in  the  remaining  pan.  When  done, 
take  out  of  the  pans.  Spread  the  light  cake  with  a  thin 
layer  of  jelly,  while  warm.  Place  on  this  the  dark  cake, 
and  spread  with  jelly.  Place  the  other  sheet  of  light  cake 
on  this.  Lay  a  paper  over  all,  and  then  a  thin  sheet,  on 
which  put  two  irons.  The  cake  will  press  in  about  two 
hours. 

JELLY  ROLL. 

Make  the  sponge  cake  mixture  as  for  lady-fingers,  and 
bake  in  one  shallow  pan  twenty  minutes.  While  it  is 
yet  warm  cut  off  the  edges,  and  spread  the  cake  with, 
any  kind  of  jelly.  RoJJ  ypf  and  pin  a  {&$£]  around  it, 


THE  E VERY-DAY  COOK-BOOK. 


199 


Put  in  a  cool  place  until  serving  time.     Cut  in  slices  with  a 
sharp  knife. 

DELICATE  CRULLERS. 

Take  four  eggs,  four  tablespoonfuls  of  lard,  four  table- 
spoonfuls  of  sugar,  a  teaspoonful  of  salt,  and  half  a  nutmeg 
grated,  a  teaspoonful  of  lemon  extract  may  be  added  ;  work 
into  these  as  much  sifted  flour  as  will  make  a  nice  dough, 
roll  it  to  about  an  eighth  of  an  inch  thickness,  and  fry  as 
directed  for  doughnuts  and  crullers. 

To  make  little  baskets,  cut  the  paste  in  strips  an  inch 
and  a  half  wide,  and  three  inches  long,  and  with  a  gig- 
ling  iron,  cut  slits  across  it  from  one  side  to  the  other, 
within  a  quarter  of  an  inch  of  either  edge,  and  quarter 
of  an  inch  apart ;  then  join  the  two  ends  together  in  a 
circle,  forming  the  basket ;  press  it  down  slightly,  that 
the  strips  may  bulge,  and  so  form  the  basket,  like  those 
made  for  fly  traps  of  paper ;  as  soon  as  they  are  taken 
from  the  fat,  (five  minutes  will  do  them,)  grate  -white  sugai 
over. 


DESSERT  AND  TEA  DISHES. 


BOILED  CUSTARD. 

One  quart  milk,  eight  eggs,  one  half  pound  of  sugar  ;  beai 
to  a  good  froth  the  eggs  and  sugar.  Put  the  milk  in  a  tin 
pail  and  set  it  in  boiling  water ;  pour  in  the  eggs  and  sugar 
and  stir  it  until  it  thickens. 


LEMON  CUSTARD. 

Beat  the  yolks  of  eight  eggs  till  they  are  white,  add 
pint  boiling  water,  the  rinds  of  two  lemons  grated,  and 
the  juice  sweetened  to  taste  ;  stir  this  on  the  fire  till  it 
thickens,  then  add  a  large  glass  of  rich  wine,  and  one 
half  glass  brandy ;  give  the  whole  a  good  boil,  and  put 
in  glasses.  To  be  eaten  cold.  Or,  put  the  thin  yellow 
rind  of  two  lemons,  with  the  juice  of  three,  and  sugar 
to  taste,  into  one  pint  of  warm  water.  As  lemons  vary 
in  size  and  juiciness,  the  exact  quantity  of  sugar  cannot 
be  given.  Ordinary  lemons  require  three  gills.  It  will 
be  safe  to  begin  with  that  quantity,  more  may  be  added 
if  required.  Beat  the  whites  to  a  stiff  froth,  then  the 
yolks;  then  beat  both  together,  pour  in  gradually  while 
beating  the  other  ingredients ;  put  all  in  a  pail,  set  in  a 
pot  of  boiling  water,  and  stir  until  thick  as  boiled  custard  ; 
strain  it  in  a  deep  dish  ;  when  cool  place  on  ice.  Serve  in 
glasses* 

SNOW  CUSTARD. 

Half  a  package  of  Cox's  gelatine,  three  eggs,  two 
cups  of  sugar,  juice  of  one  lemon ;  soak  the  gelatine  one 


THE  E VER  Y-DA  Y  COOK-BOO  1C.  2oi 

hour  in  a  teacup  of  cold  water,  add  one  pint  boiling 
water,  stir  until  thoroughly  dissolved,  add  two  thirds  of 
the  sugar  and  the  lemon  juice  ;  beat  the  whites  of  the  eggs 
to  a  stiff  froth,  and  when  the  gelatine  is  quite  cold  whip 
it  into  the  whites,  a  spoonful  at  a  time  from  half  an 
hour  to  an  hour.  Whip  steadily  and  evenly,  and  when 
all  is  stiff  pour  in  a  mould,  or  in  a  dozen  egg-glasses  pre- 
viously wet  with  cold  water,  and  set  in  a  cold  place.  In 
four  or  five  hours  turn  into  a  glass  dish.  Make  a  custard 
of  one  and  a  half  pints  milk,  yolks  of  eggs,  and  remainder 
of  the  sugar,  flavor  with  vanilla,  and  when  the  meringue  or 
snow-balls  are  turned  out  of  the  mould,  pour  this  around  the 
base. 

TAPIOCA  PUDDING. 

Three  ounces  of  tapioca,  one  quart  of  milk,  two  ounces 
of  butter,  quarter  of  a  pound  of  sugar,  four  eggs,  flavor- 
ing of  vanilla  or  bitter  almonds.  Wash  the  tapioca,  and 
let  it  stew  gently  in  the  milk  by  the  side  of  the  stove  for 
quarter  of  an  hour,  occasionally  stirring  it ;  then  let  it 
cool ;  mix  with  it  the  butter,  sugar,  and  eggs,  which 
should  be  well  beaten,  and  flavor  with  either  of  the  above 
ingredients.  Butter  a  pie-dish,  and  line  the  edges  with 
puff-paste;  put  in  the  pudding,  and  bake  in  a  moderate 
oven  for  an  hour.  If  the  pudding  is  boiled,  add  a  little 
more  tapioca,  and  boil  it  in  a  buttered  basin  one  and  a  half 
hours. 

BLANC-MANGE. 

One  quarter  pound  of  sugar,  one  quart  of  milk,  one 
and  a  half  ounces  of  isinglass,  the  rind  of  half  a  lemon, 
four  laurel  leaves.  Put  all  the  ingredients  into  a  lined 
saucepan,  and  boil  gently  until  the  isinglass  is  dissolved; 
taste  it  occasionally  to  ascertain  when  it  is  sufficiently 
flavored  with  the  laurel  leaves ;  then  take  them  out,  and 


202  THE  E  VER 1  '-DA  Y  COOK-BOOK. 

keep  stirring  the  mixture  over  the  fire  for  about  ten  min- 
utes. Strain  it  through  a  fine  sieve  into  a  jug,  and,  when 
nearly  cold,  pour  it  into  a  well-oiled  mould,  omitting  the 
sediment  at  the  bottom.  Turn  it  out  carefully  on  a  dish, 
and  garnish  with  preserves,  bright  jelly,  or  a  compote  of 
fruit. 


IVORY  BLANC-MANGE. 

Soak  one  ounce  of  gelatine  for  ten  minutes  in  a  little 
cold  milk  and  pour  over  the  gelatine,  and  stir  it  constantly 
until  it  is  all  dissolved  ;  it  may  be  placed  in  the  dish  and  set 
on  top  of  a  boiling  tea-kettle  for  a  few  minutes ;  remove  it 
and  add  a  small  cupful  of  sugar  and  two  tablespoonfuls  of 
sherry  wine.  Strain  into  moulds. 


RICE  BLANC-MANGE. 

One  quarter  pound  of  ground  rice,  three  ounces  of 
loaf  sugar,  one  ounce  of  fresh  butter,  one  quart  of  milk, 
flavoring  of  lemon  peel,  essence  of  almonds  or  vanilla, 
or  laurel  leaves.  Mix  the  rice  to  a  smooth  batter  with 
about  one  half  pint  of  the  milk,  and  the  remainder  put 
into  a  saucepan,  with  the  sugar,  butter,  and  whichever  of 
the  above  flavorings  may  be  preferred;  bring  the  milk 
to  the  boiling  point,  quickly  stir  in  the  rice,  and  let  it 
boil  for  about  ten  minutes,  or  until  it  comes  easily  away 
from  the  saucepan,  keeping  it  well  stirred  the  whole 
time.  Grease  a  mould  with  pure  salad  oil ;  pour  in  the 
rice,  and  let  it  get  perfectly  set,  when  it  should  turn  out 
quite  easily ;  garnish  it  with  jam,  or  pour  round  a  com- 
pote of  any  kind  of  fruit,  just  before  it  is  sent  to  table. 
This  blanc-mange  is  better  for  being  made  the  day  be- 
fore it  is  wanted,  as  it  then  has  time  to  become  firm.  If 
laurel  leaves  are  used  for  flavoring,  steep  three  of  them 


THE  E  VER  Y-DA  Y  COOK-BOOK.  2 03 

in  the  milk,  and  take  them  out  before  the  rice  is  added ; 
about  eight  drops  of  essence  of  almonds,  or  from  twelve  to 
sixteen  drops  of  essence  of  vanilla,  would  be  required  to 
flavor  the  above  proportion  of  milk. 


APPLE  TRIFLE. 

Ten  good-sized  apples,  the  rind  of  one  half  lemon,  six 
ounces  of  pounded  sugar,  one  half  pint  of  milk,  ona 
half  pint  of  cream,  two  eggs,  whipped  cream.  Peel, 
core,  and  cut  the  apples  into  thin  slices ;  and  put  them 
into  a  saucepan,  with  two  tablespoonfuls  of  water,  the 
sugar,  and  minced  lemon  rind.  Boil  all  together  until 
quite  tender,  and  pulp  the  apples  through  a  sieve ;  if  they 
should  not  be  quite  sweet  enough,  add  a  little  more  sugar, 
and  put  them  at  the  bottom  of  the  dish  to  form  a  thick 
la) or.  Stir  together  the  milk,  cream,  and  eggs,  with  a  little 
sugar,  over  the  fire,  and  let  the  mixture  thicken,  but  do 
not  allow  it  to  reach  the  boiling  point.  When  thick,  take  it 
off  the  fire ;  let  it  cool  a  little,  then  pour  it  over  the 
apples.  Whip  some  cream  with  sugar,  lemon  peel,  etc., 
the  same  as  for  other  trifles;  heap  it  high  over  the  cus- 
tard, and  the  dish  is  ready  for  table.  It  may  be  garnished, 
as  fancy  dictates,  with  strips  of  bright  apple  jelly,  slices  of 
citron,  etc. 

LEMON  TRIPLE. 

Juice  of  two  lemons  and  grated  peel  of  one,  one  pint 
cream,  well  sweetened  and  whipped  stiff,  one  cup  of 
sherry,  a  little  nutmeg.  Let  sugar,  lemon-juice,  and 
peel  lie  together  two  hours  before  you  add  wine  and  nut- 
meg. Strain  through  double  tarlatan,  and  whip  grad- 
ually into  the  frothed  cream.  Serve  very  soon,  heaped 
in  small  glasses.  Pass  cake  with  this,  as  well  as  with  the 
tea. 


204  THE  EVERY-DAY  COOK-BOOK. 

FLOATING   ISLAND. 

Take  a  quart  of  rich  cream,  and  divide  it  in  half, 
Sweeten  one  pint  of  it  with  loaf  sugar,  and  stir  it  into 
sufficient  currant  jelly  to  color  it  of  a  fine  pink.  Put  it 
into  a  gla3o  bowl,  and  place  in  the  centre  a  pile  of  sliced 
almond  sponge  cake,  or  of  lady  cake  ;  every  slice  spread 
thickly  with  raspberry  jam  or  marmalade,  and  laid  even- 
ly one  on  another.  Have  ready  the  other  pint  of  cream, 
flavored  with  the  juice  of  two  lemons,  and  beaten  to  a 
stiff  froth.  Heap  'it  all  over  the  pile  of  cake  so  as  en- 
tirely to  cover  it.  Both  creams  must  be  made  very 
sweet. 

APPLE  SNOW. 

Forms  a  showy,  sweet  dish,  and  may  be  made  as  fol- 
lows :  Ten  or  a  dozen  apples  prepared  as  before,  flav- 
ored with  a  little  lemon  juice ;  when  reduced  to  a  pulp  let 
them  stand  to  cool  for  a  little  time,  meanwhile  beat  up  the 
whites  of  ten  or  a  dozen  eggs  to  a  froth,  and  stir  in  to  the 
apples,  as  also  some  sifted  sugar,  say  a  teacupful ;  stir  till 
the  mixture  begins  to  stiffen,  and  then  heap  it  up  in  a  glass 
dish  or  serve  in  custard  cups,  ornamented  with  spots  of  red 
currant  jelly.  Thick  cream  should  at  table  be  ladled  out  to 
£he  snow. 

TROPICAL  SNOW. 

Ten  sweet  oranges,  one  cocoanut,  pared  and  grated,  two 
glasses  sherry,  one  cup  powdered  sugar,  six  bananas.  Peel 
and  cut  the  oranges  small,  taking  out  the  seeds.  Put  a  layer 
in  a  glass-bowl  and  wet  with  wine,  then  strew  with  sugar. 
Next,  put  a  layer  of  grated  cocoanut,  slice  the  bananas  thin, 
and  cover  the  cocoanut  with  them.  When  the  dish  has  been 
filled  in  this  order,  heap  with  cocoanut.  Eat  soon  or  the 
oranges  will  toughen. 


E  VERY-DAY  COOK-BOOK. 


SWISS  CREAM. 


205 


One  quarter  pound  of  macaroons  or  six  small  sponge- 
cakes, sherry,  one  pint  of  cream,  five  ounces  of  lump  sugar, 
two  large  tablespoonfuls  of  arrowroot,  the  rind  of  one  lemon, 
the  juice  of  half  lemon,  three  tablespoonfuls  of  milk.  Lay 
the  macaroons  or  sponge-cakes  in  a  glass  dish,  and  pour  over 
them  as  much  sherry  as  will  cover  them,  or  sufficient  to  soak 
them  well.  Put  the  cream  into  a  lined  saucepan,  with  the 
sugar  and  lemon  rind,  and  let  it  remain  by  the  side  of  the 
fire  until  the  cream  is  well  flavored,  when  take  out  the 
lemon-rind.  Mix  the  arrowroot  smoothly  with  the  coid  milk ; 
add  this  to  the  cream,  and  let  it  boil  gently  for  about  three 
minutes,  keeping  it  well  stirred.  Take  it  off  the  fire,  stir 
till  nearly  cold,  when  add  the  lemon-juice,  and  pour  the 
whole  over  the  cakes.  Garnish  the  cream  with  strips  of 
angelica,  or  candied  citron  cut  thin,  or  bright-colored  jelly 
or  preserve.  This  cream  is  exceedingly  delicious,  flavored 
with  vanilla  instead  of  lemon  :  when  this  flavoring  is  used, 

O 

the  sherry  may  be  omitted,  and  the  mixture  poured  over  the 
dry  cakes. 

ITALIAN  CREAM. 

Take  one  quart  of  cream,  one  pint  of  milk  s.weetened  very 
sweet,  and  highly  seasoned  with  sherry  wine  and  vanilla ; 
beat  it  with  a  whip  dasher,  and  remove  the  froth  as  it  rises, 
until  it  is  all  converted  into  froth.  Have  ready  one  box  of 
Cox's  sparkling  gelatine  dissolved  in  a  little  warm  water; 
set  your  frothed  cream  into  a  tub  of  ice  ;  pour  the  gelatine 
into  it,  and  stir  constantly  until  it  thickens,  then  pour  into 
moulds,  and  set  in  a  cool  place. 

"WHIPPED  CREAM. 

Mix  one  pint  of  cream  with  nine  tablespoons  of  fine  sugar 
and  one  gill  of  wine  in  a  large  bowl ;  whip  these  with  the 


2o6  THE  E  VER  Y-DA  Y  COOK-BOOK. 

cream  dasher,  and  as  the  froth  rises,  skim  into  the  dish  in 
which  it  is  to  be  served.  Fill  the  dish  full  to  the  top,  and 
ornament  with  kisses  or  macaroons. 

TIPSY  CAKE. 

One  moulded  sponge  or  Savoy  cake,  sufficient  sweet 
wine  or  sherry  to  soak  it,  six  tablespoonfuls  of  brandy, 
two  ounces  of  sweet  almonds,  one  pint  of  rich  custard. 
Procure  a  cake  that  is  three  or  four  days  old — either 
sponge,  Savoy,  or  rice  answering  for  the  purpose  of  a 
tipsy  cake.  Cut  the  bottom  of  the  cake  level,  to  make  it 
stand  firm  in  the  dish  ;  make  a  small  hole  in  the  centre,  and 
pour  in  and  over  the  cake  sufficient  sweet  wine  or  sherry, 
mixed  with  the  above  proportion  of  brandy,  to  soak  it  nice- 
ly. When  the  cake  is  well  soaked,  blanch  and  cut  the  al- 
monds into  strips,  stick  them  all  over  the  cake,  and  pour 
round  it  a  good  custard,  allowing  eight  eggs  instead  of  five 
to  the  pint  of  milk.  The  cakes  are  sometimes  crumbled  and 
soaked,  and  a  whipped  cream  heaped  over  them,  the  same  as 
for  trifles. 

SNOW  PYRAMIDS. 

Beat  to  a  stiff  foam  the  whites  of  half  a  dozen  eggs, 
add  a  small  teacupful  of  currant  jelly,  and  whip  all  to- 
gether again.  Fill  as  many  saucers  as  you  have  guests  half 
full  of  cream,  dropping  in  the  centre  of  each  saucer  a 
tablespoonful  of  the  beaten  eggs  and  jelly  in  the  shape  of  a 
pyramid. 

AN  EXCELLENT  DESSERT. 

One  can  or  twelve  large  peaches,  two  coffeecups  of 
sugar,  one  pint  of  water,  and  the  whites  of  three  eggs ; 
break  the  peaches  with  and  stir  all  the  ingredients  to- 
gether;  freeze  the  whole  into  form;  beat  the  eggs  t«  4 
froth. 


THE  EVERY  DAY  COOK-BOOK. 


APPLE  FRITTERS. 


207 


One  teacup  of  sweet  milk,  one  tablespoon  of  sweet  light 
dough  dissolved  in  milk,  three  eggs  beaten  separately,  one 
teaspoon  of  salt,  one  and  a  half  teacups  of  flour,  one  table- 
spoon of  sugar,  and  the  grated  peel  of  a  lemon,  peeled  ap- 
ples sliced  without  the  core  ;  drop  into  hot  lard  with  a  piece 
of  apple  in  each  one  ;  sprinkle  with  powdered  or  spiced  su« 
gar.  Let  them  stand  after  making  and  they  will  be  lighter. 
Good. 

JELLY-CAKE  FRITTERS. 

Some  stale  sponge,  or  plain  cup  cake,  cut  into  rounds 
with  a  cake-cutter.  Hot  lard,  strawberry  or  other  jam,  or 
jelly,  a  little  boiling  milk.  Cut  the  cake  carefully  and  fry  a 
nice  brown.  Dip  each  slice  for  a  second  in  a  bowl  of  boiling 
milk,  draining  this  off  on  the  side  of  the  vessel ;  lay  on  a  hot 
dish  and  spread  thickly  with  strawberry  jam,  peach  jelly,  or 
other  delicate  conserve.  Pile  them  neatly  and  send  around 
hot,  with  cream  to  pour  over  them.  This  is  a  nice  way  of 
using  up  stale  cake,  and  if  rightly  prepared,  the  dessert  is 
almost  equal  to  Neapol  tan  pudding. 

PEACH  MERINGUE. 

Pare  and  quarter  (removing  stones)  a  quart  of  sound, 
ripe  peaches,  place  them  all  in  a  clish  that  it  will  not  in- 
jure to  set  in  the  oven  and  yet  be  suitable  to  place  on 
the  table.  Sprinkle  the  peaches  with  sugar,  and  cover 
them  well  with  the  beaten  whites  of  three  eggs.  Stand 
the  clish  in  the  oven,  until  the  eggs  have  become  a 
delicate  brown,  then  remove  and,  when  cool  enough,  set 
the  dish  on  ice,  in  a  very  cool  place.  Take  the  yolks 
of  the  eggs,  add  to  them  a  pint  of  milk,  sweeten  and 
flavor  and  boil  same  in  a  custard  kettle,  being  careful  to 


208  THE  EVERY-DAY  COOK-BOOK. 

keep  the  eggs  from  curdling.  When  cool,  pour  into  a 
glass  pitcher  and  serve^  with  the  meringue  when  ready  to 
use. 

CHARLOTTE    RUSSE. 

Whip  one  quart  rich  cream  to  a  stiff  froth,  and  drain 
well  on  a  nice  sieve.  To  one  scant  pint  of  milk  add  six 
eggs  beaten  very  light;  make  very  sweet;  flavor  high 
with  vanilla.  Cook  over  hot  water  till  it  is  a  thick  cus- 
tard. Soak  one  full  ounce  Cox's  gelatine  in  a  very  little 
water,  and  warm  over  hot  water.  When  the  custard  is 
very  cold,  beat  in  lightly  the  gelatine  and  the  whipped 
cream.  Line  the  bottom  of  your  mould  with  buttered 
paper,  the  sides  with  sponge  cake  or  lady-fingers  fastened 
together  with  the  white  of  an  egg.  Fill  with  the  cream, 
put  in  a  cold  place  or  in  summer  on  ice.  To  turn 
out  dip  the  mould  for  a  moment  in  hot  water.  In  drain- 
ing the  whipped  cream,  all  that  drips  through  can  be 
rewhippe'i 

JELLIED    GRAPES. 

A  very  delicate  dish  is  made  of  one-third  of  a  cup  of 
rice,  two  cups  of  grapes,  half  a  cup  of  water,  and  two 
spoons  of  sugar.  Sprinkle  the  rice  and  -sugar  among  the 
grapes,  while  placing  them  in  a  deep  dish;  pour  on  the 
water,  cover  close  and  simmer  two  hours  slowly  in  the 
oven.  Serve  cream  as  sauce,  or  cold  as  pudding.  If 
served  warm  as  pudding,  increase  slightly  the  proportion 
of  rice  and  sugar. 

JELLY   AND    CUSTARD. 

One-half  package  of  gelatine,  soaked  in  water  enough  to 
cover  it,  when  soaked  pour  one  pint  of  boiling  water  over 
it,  then  add  one  cup  of  white  sugar  and  squeeze  the  juice 
of  one  large  lemon  into  it  and  a  little  essence  of  lemon 
and  set  aside  to  stiffen. 


THE  E  VER  Y-DA  Y  COOK-BOOK.  209 

Make  a  custard  with  a  pint  and  a  half  of  milk,  the 
yolks  of  three  eggs,  one  tablespoonful  of  corn-starch ; 
sugar  and  flavoring.  When  the  jelly  is  set,  and  just  be- 
fore using,  cut  the  jelly  into  squares,  laying  them  in 
layers  at  intervals  in  the  bottom  of  the  dish,  then  pour  in 
some  of  the  cold  «ustard,  another  layer  of  jelly,  and  so  on 
until  the  custard  is  all  used.  Beat  the  whites  of  the  eggs 
to  a  stiff  froth,  adding  two  or  three  teaspoonfuls  of  con- 
fectioner's sugar  and  lay  on  in  pieces  with  jelly  between. 
All  these  receipts  are  best  when  prepared  in  a  tin  set  inside 
of  another  in  which  there  is  a  little  water  to  prevent  danger 
of  burning. 

LEMON  TOAST. 

Take  the  yolks  of  six  eggs,  beat  them  well  and  add  three 
cups  of  sweet  milk ;  take  baker's  bread  not  too  stale  and  cut 
into  slices  ;  dip  them  into  the  milk  and  eggs,  and  lay  the 
slices  into  a  spider,  with  sufficient  melted  butter,  hot,  to  fry 
a  nice  delicate  brown  ;  take  the  whites  of  the  six  eggs,  and 
beat  them  to  a  froth,  adding  a  large  cup  of  white  sugar ;  add 
the  juice  of  two  lemons,  heating  well,  and  adding  two  cups 
boiling  water.  Serve  over  the  toast  as  a  sauce,  and  you  will 
find  it  a  very  delicious  dish.  9 

DISH  OF  SNOWWHIPFED  CREAM. 

To  the  whites  of  three  eggs  beaten  to  a  froth,  add  a  pint 
of  cream  and  four  tablespoonfuls  of  sweet  wine,  with  three 
of  fine  white  sugar  and  a  teaspoonful  of  extract  of  lemon  or 
vanilla ;  whip  it  to  a  froth  and  serve  in  a  glass  dish ;  serve 
jelly  or  jam  with  it.  Or  lay  lady-fingers  or  sliced  sponge- 
cake in  a  glass  dish,  put  spoonfuls  of  jelly  or  jam  over,  and 
heap  the  snow  upon  it. 

OMELET  FOR  DESSERT 

Beat  six  eggs  light,  add  a  teaspoonful  of  salt,  and  four 
or  five  macaroons  pounded  fine,  beat  them  well  to* 


2  j o  THE  E  VER  Y-DA  Y  COOK-BOOK. 

gether ;    fry    as    usual ;    stew  plentifully    with    sugar, 
serve. 

JELLY  FRITTERS. 

Make  a  batter  of  two  eggs,  a  pint  of  milk,  and  a  pint  bowl 
of  wheat  flour  or  more,  beat  it  light ;  $ut  a  tablespoonf ul 
lard  or  beef  fat  in  a  frying  or  on.elet  pan,  add  a  saltspoonfwl 
of  salt,  make  it  boiling  hot,  put  in  the  batter  by  the  large 
spoonful,  not  too  close  ;  when  one  side  is  a  delicate  brown, 
turn  the  other ;  when  done,  take  them  on  to  a  dish  with  a 
doily  over  it,  put  a  dess  'spoonful  of  firm  jelly  or  jam  on 
each  and  serve. 


PRESERVES,  CANNED   FRUITS,  JELLY. 


TO  PRESERVE  PLUMS  WITHOUT  THE  SKINS. 

Pour  boiling  water  over  large  egg  or  magnum  bonum 
plums,  cover  them  until  it  is  cold,  then  pull  off  the  skins. 
Make  a  syrup  of  a  pound  of  sugar  and  a  teacup  of 
water  for  each  pound  of  fruit,  make  it  boiling  hot,  and 
pour  it  over ;  let  them  remain  for  a  day  or  two,  then  drain 
it  off  and  boil  again;  skim  it  clear  and  pour  it  hot  over 
plums ;  let  them  remain  until  the  next  day,  then  put 
them  over  the  fire  in  the  syrup,  boil  them  very  gently 
until  clear ;  take  them  from  the  syrup  with  a  skimmer 
into  the  pots  or  jars ;  boil  the  syrup  until  rich  and  thick, 
take  off  any  scum  which  may  rise,  then  let  it  cool  and  settle, 
and  pour  it  over  the  plums.  If  brown  sugar  is  used 
which  is  quite  as  good  except  for  greengages,  clarify  it  as 
directed. 

TO  PRESERVE  PURPLE  PLUMS. 

Make  a  syrup  of  clean  brown  sugar,  clarify  it  as  di- 
rected in  these  receipts ;  when  perfectly  clear  and  boil- 
ing hot,  pour  it  over  the  plums,  having  picked  out  all 
unsound  ones,  and  stems ;  let  them  remain  in  the  syrup 
two  days,  then  drain  it  off;  make  it  boiling  hot,  skim  it 
and  pour  it  over  again  ;  let  them  remain  another  day  or 
two,  then  put  them  in  a  preserving  kettle  over  the  fire, 


2 1 2  THE  £  VER  Y-DA  Y  COOK-BOOK. 

and  simmer  gc-ntly  until  the  syrup  is  reduced  and  thick  er 
rich.  One  pound  of  sugar  for  each  pound  of  plums.  Small 
damsons  are  very  fine,  preserved  as  cherries  or  any  other 
ripe  fruit ;  clarify  the  syrup  and  when  boiling  hot  put  in  the 
plums ;  let  them  boil  very  gently  until  they  are  cooked  and 
the  syrup  rich.  Put  them  in  pots  or  jars;  the  next  day 
secure  as  directed. 

PRESERVED  GREENGAGES  IN  SYRUP. 

To  every  pound  of  fruit  allow  one  pound  of  loaf  sugar, 
one  quarter  pint  of  water.  Boil  the  sugar  and  water  to- 
gether for  about  ten  minutes  ;  divide  the  greengages,  take 
out  the  stones,  put  the  fruit  into  the  syrup,  and  let  it  sim- 
mer gently  until  nearly  tender.  Take  it  off  the  fire,  put 
it  into  a  large  pan,  and,  the  next  day,  boil  it  up  again  for 
about  ten  minutes  with  the  kernels  from  the  stones,  which 
should  be  blanched.  Put  the  fruit  carefully  into  jars, 
pour  over  it  the  syrup,  and,  when  cold,  cover  down,  so  that 
the  air  is  quite  excluded.  Let  the  syrup  be  well  skimmed 
both  the  first  and  second  day  of  boiling,  otherwise  it  will  not 
be  clear. 

TO  PRESERVE  CHERRIES  IN  SYRUP. 

Four  pounds  of  cherries,  three  pounds  of  sugar,  one 
pint  of  white-currant  juice.  Let  the  cherries  be  as  clear 
and  as  transparent  as  possible,  and  perfectly  ripe ;  pick  off 
the  stalks,  and  remove  the  stones,  damaging  the  fruit  as 
little  as  yoi'  can.  Make  a  syrup  with  the  above  propor- 
tion of  sugar,  mix  the  cherries  with  it,  and  boil  them  for 
about  fifteen  minutes,  carefully  skimming  them;  turn, 
them  gently  into  a  pan,  and  let  them  remain  till  the  next 
day ;  then  drain  the  cherries  on  a^ieve,  and  put  the  syrup 
and  white-currant  juice  into  the  preserving-pan  again. 
Boil  these  together  until  tne  syrup  is  somewhat  reduced 
and  rather  thick ;  then  put  in  the  cherries,  and  let  them 


THE  El'ERY-DAY  COOK-BOOK. 


213 


boil  for  about  five  minutes ;  take  them  off  the  fire,  skim 
the  syrup,  put  the  cherries  into  small  pots  or  wide- 
mouthed  bottles  ;  pour  the  syrup  over,  and  when  quite 
cold,  tie  them  down  carefully,  so  that  the  air  is  quite  ex- 
cluded. 

PRESERVED  PEARS. 

To  six  pounds  of  pears,  four  pounds  of  sugar,  two  coffee 
cups  of  water,  the  juice  of  two  lemons,  and  the  rind  of 
one,  a  handful  of  whole  ginger  ;  boil  all  together  for 
twenty  minutes,  then  put  in  your  pears  and  boil  till  soft, 
say  about  a  quarter  of  an  hour ;  take  them  out  and  boil 
your  syrup  a  little  longer;  then  put  back  your  fruit  and  give 
it  a  boil ;  bottle  while  hot ;  add  a  little  cochineal  to  give  them 
a  nice  color. 

TO  PRESERVE  PEACHES. 

Peaches  for  preserving  may  be  ripe  but  not  soft  ;  cut 
them  in  halves,  take  out  the  stones,  and  pare  them,  neatly; 
take  as  many  pounds  of  white  sugar  as  of  fruit,  put  to  each 
pound  of  sugar  a  teacup  of  water  ;  stir  it  until  it  is 
dissolved,  set  it  over  a  moderate  fire,  when  it  is  boiling  hot, 
put  in  the  peaches,  let  them  boil  gently  until  a  pure,  clear, 
uniform  color;  turn  those  at  the  bottom  to  the  top  carefully 
with  a  skimmer  several  times  ;  do  not  hurry  them  ;  when 
they  are  clear,  take  each  half  up  with  a  spoon,  and  spread 
the  halves  on  flat  dishes  to  become  cold  ;  when  all  are 
done,  let  the  syrup  boil  until  it  is  quite  thick,  pour  it  into 
a  large  pitcher,  and  let  it  set  to  cool  and  settle.  When 
the  peaches  are  cold,  put  them  carefully  into  jars,  and 
pour  the  syrup  over  them,  leaving  any  sediment  which  has 
settled  at  the  bottom,  or  strain  the  syrup.  Some  of  the 
kernels  from  the  peach  stones  may  be  put  in  with  the 
peaches  while  boiling.  Let  them  remain  open  one  night, 
then  cover 


2 1 4  THE  E  VER  Y-DA  Y  COOK-BOOK. 

TO  PRESERVE  CITRON. 

Pare  the  citrons  and  cut  them  into  slices  about  an  inch 
and  a  half  thick,  then  into  strips  the  same  thickness,  leaving 
them  the  full  length  of  the  fruit ;  take  out  all  the  seeds  with 
a  small  knife,  then  weigh,  and  to  each  pound  of  citron 
put  a  pound  of  white  sugar,  make  a  syrup ;  to  ten  pounds 
put  a  pint  of  water,  and  simmer  gently  for  twenty  minutes  ; 
then  put  in  the  citron  and  boil  for  one  hour,  or  until  tender  ; 
before  taking  off  the  fire  put  in  two  lemonn,  sliced  thin, 
seeds  taken  out,  and  two  ounces  of  root  ginger ;  do  not  let 
them  boil  long  after  the  lemon  and  ginger  are  put  in ;  do  not 
stir  them  while  boiling.  The  above  is  very  fine  if  carefully 
attended  to 

CRAB  APPLES. 

To  each  pound  of  fruit  allow  half  a  pound  of  sugar,  and 
a  pint  of  water  to  three  pounds  of  sugar.  When  the  syrup  is 
boiling  hot,  drop  in  the  apples.  They  will  cook  very  quickly. 
When  done,  fill  a  jar  with  the  fruit,  and  fill  it  up  with 
syrup. 

PINEAPPLE. 

Pare  the  fruit,  and  be  sure  you  take  out  all  the  eyes  and 
discolored  parts.  Cut  in  slices,  and  cut  the  slices  in  small 
bits,  taking  out  the  core.  Weigh  the  fruit,  and  put  in  a  pan 
with  half  as  many  pounds  of  sugar  as  of  fruit.  Let  it  stand 
over  night.  In  the  morning  put  it  over  the  fire  and  let  it 
boil  rapidly  for  a  minute  only,  as  cooking  long  discolors  it 
Put  it  in  the  jars  as  directed. 

GOOSEBERRY  JAM. 

To  every  eight  pounds  of  red,  rough,  ripe  gooseberries, 
allow  one  quart  of  red-currant  juice,  five  pounds  of  loaf 
sugar.  Have  the  fruit  gathered  in  dry  weather,  and  cut 


THE  E VER Y-DA  Y  COOK-BOOK.  3 1 5 

off  the  tops  and  tails.  Prepare  one  quart  of  red-currant 
juice,  the  same  as  for  red-currant  jelly  ;  put  it  into  a  pre- 
serving-pan with  the  sugar,  and  keep  stirring  until  the  latter 
is  dissolved.  Keep  it  boiling  for  about  five  minutes ;  skim 
well;  then  put  in  the  gooseberries,  and  let  them  boil 
from  one  half  to  three  quarters  of  an  hour ;  then  turn  the 
whole  into  an  earthen  pan,  and  let  it  remain  for  two  days. 
Boil  the  jam  up  again  until  it  looks  clear ;  put  it  into  pots, 
and  when  cold  cover  with  oiled  paper,  and  over  the  jars  put 
tissue  paper,  brushed  over  on  both  sides  with  the  white  of 
an  egg,  and  store  away  in  a  dry  place.  Care  must  be  taken 
in  making  this  to  keep  the  jam  well  stirred  and  well  skimmed, 
to  prevent  it  burning  at  the  bottom  of  the  pan,  and  to  have 
it  very  clear. 

BLACK  CURRANT  JAM. 

Pick  the  currants  carefully,  and  take  equal  quantities 
of  fruit  and  sugar.  Pounded  loaf-sugar  is  best.  Dissolve 
it  over  or  mix  it  with  the  currants.  Put  in  a  very  little 
water  or  red-currant  juice,  boil  and  skim  for  twenty  five 
minutes. 

RASPBERRY  JAM. 

To  five  or  six  pounds  of  fine  red  raspberries  (not  too 
ripe)  add  an  equal  quantity  of  the  finest  quality  of  white 
sugar.  Mash  the  whole  well  in  a  preserving  kettle ;  add 
about  one  quart  of  currant  juice  (a  little  less  will  do), 
and  boil  gently  until  it  jellies  upon  a  cold  plate  ;  then 
put  into  small  jars  ;  cover  with  brandied  paper,  and  tie  a 
thick  white  paper  over  them.  Keep  in  a  dark,  dry,  and 
cool  place. 

QUINCE  PRESERVE. 

Pare,  core,  and  quarter  your  fruit,  then  weigh  it  and 
allow  t\n  equal  quantity  of  white  sugar.  Take  the  par* 


fff£  EVER  Y-DA  Y  COOK-BOOK. 

.arf^  cores  and  put  in  a  preserving  kettle;  cover  them 
water  and  boil  for  half  an  hour;  then  strain  through 
a  hair  sieve  and  put  the  juice  back  into  the  kettle  and 
boil;  the  quinces  in  it  a  little  at  a  time  until  they  are  ten- 
der; lift  out  as  they  are  done  with  a  drainer  and  lay  on 
a  dish  ;  if  the  liquid  seems  scarce  add  more  water.  When 
all  are  done  throw  in  the'  sugar  and  allow  it  to  boil  ten 
minutes  before  putting  in  the  quinces  ;  let  them  boil  until 
they  change  color,  say  one  hour  and  a  quarter,  on  a  slow 
fire  ;  while  they  are  boiling  occasionally  slip  a  silver  spoon 
under  them  to  see  that  they  do  not  burn,  but  on  no  ac% 
count  stir  them.  Have  two  fresh  lemons  cut  in  thin  slice  ,, 
and  when  the  fruit  is  being  put  in  jars  lay  a  slice  or  two  in 
each. 

RED-CURRANT  JELLY. 

Red-currants ;  to  every  pint  of  juice  allow  three  quarter 
pounds  of  loaf-sugar.  Have  the  fruit  gathered  in  fine 
weather ;  pick  it  from  the  stalks,  put  it  into  a  jar,  and 
place  this  jar  in  a  saucepan  of  boiling  water  over  the 
fire,  and  let  it  simmer  gently  until  the  juice  is  well  drawn 
from  the  currants ;  then  strain  them  through  a  jelly-bag 
of  fine  cloth,  and,  if  the  jelly  is  washed  very  clear,  do  not 
squeeze  them  too  much,  as  the  skin  and  pulp  from  the 
fruit  will  be  pressed  through  with  the  juice,  and  so  make 
the  jelly  muddy.  Measure  the  juice,  and  to  each  pint 
allow  three-quarter  pounds  of  loaf-sugar ;  put  these  into 
a  preserving-pan,  set  it  over  the  fire,  and  keep  stirring 
the  jelly  until  it  is  done,  carefully  removing  every  parti- 
cle of  scum  as  it  rises,  using  a  wooden  or  silver  spoon 
for  the  purpose,  as  metal  or  iron  ones  would  spoil  the 
color  of  the  jelly.  When  it  has  boiled  from  twenty 
minutes  to  a  half  hour,  put  a  little  of  the  jelly  on  a  plate, 
and  if  firm  when  cool,  it  is  done.  Take  it  off  the  fire, 
pour  it  into  small  gallipots,  cover  each  of  the  pots  with 


THE  EVER  Y-DA  Y  CO  OfC-BOOA".  2 1 7 

an  oiled  paper,  and  then  with  a  piece  of  tissue  paper 
brushed  over  on  both  sides  with  the  wfyite  of$negg.  Label 
the  pots,  adding  the  year  when  the  jelly  was  made,  and  store  it 
away  in  a  dry  place.  A  jam  may  be  made  with  the  currants, 
if  they  are  not  squeezed  too  dry,  by  adding  a  few  fresh 
raspberries,  and  boiling  all  together  %ith  sufficient  sugar 
to  sweeten  it  nicely.  As  this  preserve  is  not  worth  stor- 
ing away,  but  is  only  for  immediate  eating,  a  smaller 
proportion  of  "Stigar  than  usual  will  be  found  enough  ;  it 
answers  very  well  for  children's  puddings,  or  for  a  nursery 
preserve. 

APPLE  JELLY. 

Apples,  water ;  to  every  pint  of  syrup  allow  three  quar- 
ters of  a  pound  of  loaf-sugar.  Pare  and  cut  the  apples 
into  pieces,  remove  the  cores,  and  put  them  in  a  pre- 
serving-pan with  sufficient  cold  water  to  cover  them.  Let 
them  boil  for  an  hour  ;  then  draiij  the  syrup  from  them 
through  a  hair  sieve  or  jelly-bag,  and  measure  the  juice  ; 
to  every  pint  allow  three  quarters  of  a  pound  of  loaf- 
sugar,  and  boil  these  together  for  three  quarters  of  an 
hour,  removing  every  particle  of  scum  as  it  rises,  and 
keeping  the  jelly  well  stirred,  that  it  may  not  burn.  A 
little  lemon-rind  may  be  boiled  with  the  apples,  and  a 
small  quantity  of  strained  lemon-juice  may  be  put  in  the 
jelly,  just  before  it  is  done,  when  the  flavor  is  liked.  This 
jelly  may  be  ornamented  with  preserved  greengages, 
or  any  other  preserved  fruit,  aryi  will  turn  out  very 
prettily  for  dessert.  It  should  be  stored  away  in  small 
pots. 

BLACK-CURRANT  JELLY. 

Pick  each  currant  individually,  and  heat  the  lot  in  a  jar 
set  in  boiling  water,  squeeze  as  before,  and  allow  a  pint 
of  juice  to  a  pound  o£  sugar,  a  little  water  may  be  added 


2  1 8  THE  E  VER  Y-DA  Y  COOK-BOOK. 

if  thought  proper,  or  a  little  red-currant  juice.  Boil  foi 
half  an  hour,  carefully  removing  the  skimmings.  Anothei 
way :  Clarify  the  sugar,  and  add  the  fruit  to  it  wholes 
boil  for  twenty  minutes,  and  strain,  then  boil  a  few  minutes 
additional.  Pot  it  and  paper  it  when  cool.  The  refuse 
berries  may  be  kept  as  black-currant  jam,  for  tarts,  dump- 
lings, etc. 

CRAB- APPLE  JELLY. 

Wash  the  fruit  clean,  put  in  a  kettle,  cover  with  water, 
and  boil  until  thoroughly  cooked.  Then  pour  it  into  a 
sieve,  and  let  it  drain.  Do  not  press  it  through.  For  each 
pint  of  this  liquor  allow  one  pound  of  sugar.  Boil  from 
twenty  minutes  to  half  an  hour. 

OTHER  JELLIES. 

Jellies  can  be  made  from  quinces,  peaches  and  apples  by 
following  the  directions  for  crab-apple  jelly. 

"WINE  JELLY. 

• 

One  box  of  Cox's  gelatine,  dissolved  in  one  pint  of  cold 
water,  one  pint  of  wine,  one  quart  of  boiling  water,  one 
quart  of  granulated  sugar,  and  three  lemons. 

CALVES'  FEET  JELLY. 

Should  be  made  at  any  rate  the  day  before  it  is  re- 
quired. It  is  a  simple  affair  to  prepare  it.  Procure  a 
:ouple  of  feet  and  put  them  on  the  fire  in  three  quarts 
Df  water ;  let  them  boil  for  five  hours,  during  which  keep 
skimming.  Pass  the  liquor  through  a  hair  seive  into  a 
basin,  and  let  it  firm,  after  which  remove  all  the  oil  and 
'at.  Next  take  a  teacupful  of  water,  two  wineglassfuls 
jf  sherry,  the  juice  of  half-a-dozen  lemons  and  the  rind 
>f  one,  the  whites  and  shells  of  five  eggs,  half-a-pound 


THE  E  VER  Y  DAY  COOK-BOOK.  zig 

of  fine  white  sugar,  and  whisk  the  whole  till  the  sugar  be 
melted,  then  add  the  jelly,  place  the  whole  on  the  fire  in  an 
enameled  stew-pan,  and  keep  actively  stirring  till  the  compo- 
sition comes  to  the  boil ;  pass  it  twice  through  a  jelly-bag, 
and  then  place  it  in  the  moulds." 

ORANGE  MARMALADE. 

Allow  pound  for  pound.  Pare  half  the  oranges  and  cut 
the  rind  into  shred-s.  Boil  in  three  waters  until  tender,  and 
set  aside?  Grate  the  rind  of  the  remaining  oranges  ;  take  off 
and  throw  away  every  bit  of  the  thick  white  inner  skin  ; 
quarter  all  the  oranges  and  take  out  the  seeds.  Chop,  or 
cut  them  into  small  pieces  ;  drain  all  the  juice  that  will  come 
away,  without  pressing  them,  over  the  sugar;  heat  this,  stir- 
ring until  the  sugar  is  dissolved,  adding  a  very  little  water, 
unless  the  oranges  are  very  juicy.  Boil  and  skim  five  or  six 
minutes;  put  in  the  boiled  shreds,  and  cook  ten  minutes; 
then  the  chopped  fruit  and  grated  peel,  and  boil  twenty  min- 
utes longer.  When  cold,  put  into  small  jars,  tied  up  with 
bladder  or  with  paper  next  the  fruit,  cloths  dipped  in  wax 
over  all.  A  nicer  way  still  is  to  put  away  in  tumblers  with 
self-adjusting  metal  tops.  Press  brandied  tissue  paper  down 
closely  to  the  fruit. 

LEMON  MARMALADE. 

Is  made  as  you  would  prepare  orange — allowing  a  pound 
and  a  quarter  of  sugar  to  a  pound  of  the  fruit,  and  using  but 
half  the  grated  peel. 

QUINCE  MARMALADE. 

Gather  the  fruit  when  fully  ripe ;  pare,  quarter  and 
core  it ;  boil  the  skins  with  as  many  teacupfuls  of  water, 
as  you  have  pounds  of  quinces  ;  when  they  are  soft,  mash 
them,  and  strain  the  water  from  them,  and  put  it  to  the 


220  THE  E VER  Y-DA  Y  COOK-BOOK. 

quinces ;    boil    them   until    they   are    soft   enough   to  mac* 
them  fine  ;  rub  them  through  a  sieve ;  put  to  the  pulp  a 
many  pounds  of   sugar ;    stir  them   together,   and  set  them 
over   a   gentle    fire,    until   it   will    fall   from    a   spoon,    like 
jelly  ;  or  try  some  in  a  saucer.     If  it  jellies  when  cold,  it  is 
enough. 

Put  it  in  pots  or  tumblers,  and  when  cold,  secure  as  di- 
rected for  jelly. 

PEACH  MARMALADE. 

• 

Peel  ripe  peaches,  stone  them,  and  cut  them  small ;  weigi 
three  quarters  of  a  pound  of  sugar  for  each  pound  of  cut 
fruit,  and  a  teacup  of  water  for  each  pound  of  sugar  ;  set  it 
over  the  fire  ;  when  it  boils,  skim  it  clear,  then  put  in  the 
peaches,  let  them  boil  quite  fast ;  mash  them  fine,  and  Jet 
them  boil  until  the  whole  is  a  jellied  mass,  and  thick,  then 
put  it  in  small  jars  or  tumblers ;  when  cold,  secure  it  as  di- 
rected for  jellies.  Half  a  pound  of  sugar  for  a  pound  of 
fruit,  will  make  nice  marmalade. 


APPLE  BUTTER. 

Boil  one  barrel  of  new  cider  down  half,  peel  and  core 
three  bushels  of  good  cooking  apples ;  when  the  cider 
has  boiled  to  half  the  quantity,  add  the  apples,  and  when 
soft,  stir  constantly  for  from  eight  to  ten  hours.  If  done 
it  will  adhere  to  an  inverted  plate.  Put  away  in  stone 
jars  (not  earthen  ware),  covering  first  with  writing-paper 
cut  to  fit  the  jar,  and  press  down  closely  upon  the  apple 
butter ;  cover  the  whole  with  thick  brown  paper  snugly 
tied  down. 

LEMON  BUTTER. 

Beat  six  eggs,  one  fourth  pound  butter,  one  pound 
sugar,  the  rind  and  juice  of  three  Demons;  mixed  to 


THE  E  VER  Y-DA  Y  COOK-BOOK:  2 2  r 

gether  and  set  in  a  pan  of  hot  water  to  cook.     Very  nice  for 
tarts,  or  to  eat  with  bread. 

PEACH  BUTTER. 

Take  pound  for  pound  of  peaches  and  sugar;  cook 
peaches  alone  until  they  become  soft,  then  put  in  one  half 
the  sugar,  and  stir  for  one  half  hour  ;  then  the  remainder  of 
sugar,  and  stir  an  hour  and  a  half.  Season  with  cloves  and 
cinnamon. 

APPLE  GINGER. 
(A  DESSERT  DISH.) 

Two  pounds  of  any  kind  of  hard  apples,  two  pounds 
of  loaf  sugar,  one  and  one  half  pint  of  water,  one  ounce 
of  tincture  of  ginger.  Boil  the  sugar  and  water  until 
they  form  a  rich  syrup,  adding  the  ginger  when  it  boils 
up.  Pare,  core,  and  cut  the  apples  into  pieces ;  dip  them 
in  cold  water  to  preserve  the  color,  and  boil  them  in  the 
syrup  until  transparent ;  but  be  careful  not  to  let  them 
break.  Put  the  pieces  of  apple  into  jars,  pour  over  the 
syrup,  and  carefully  exclude  the  air,  by  well  covering 
them.  It  will  remain  good  for  some  time,  if  kept  in  a  dry 
place. 

ICED  CURRANTS. 

One  quarter  pint  of  water,  the  whites  of  two  eggs,  cur- 
rants, pounded  sugar.  Select  very  fine  bunches  of  red 
or  white  currants,  and  well  beat  the  whites  of  the  eggs. 
Mix  these  with  water ;  then  take  the  currants,  a  bunch  at 
a  time,  and  dip  them  in  ;  let  them  drain  for  a  minute  or 
two,  and  roll  them  in  very  finely  pounded  sugar.  Lay 
them  to  dry  on  paper,  when  the  sugar  will  crystallize 
round  each  currant,  and  have  a  very  pretty  effect.  All 
fresh  fruit  may  be  prepared  in  the  same  manner ;  and  a 


222  THE  E  VER  Y-DA  Y  COOK  BOOK. 

mixture  of  various  fruits  iced  in  this  manner,  and  ar- 
ranged on  one  dish,  looks  very  well  for  a  summer  des- 
sert. 

TO  BOTTLE  FRESH  FRUIT. 

(VERY  USEFUL  IN  WINTER.) 

Fresh  fruit,  such  as  currants,  raspberries,  cherries, 
gooseberries,  plums  of  all  kinds,  damsons,  etc.;  wide- 
mouthed  glass  bottles,  new  corks  to  fit  them  tightly. 
Let  the  fruit  be  full  grown,  but  not  too  ripe,  and  gathered 
in  dry  weather.  Pick  it  off  the  stalks  without  bruising 
or  breaking  the  skin,  and  reject  any  that  is  at  all  blem- 
ished ;  if  gathered  in  the  damp,  or  if  the  skins  are  cut  at 
all,  the  fruit  will  mould.  Have  ready  some  perfectly  dry 
glass  bottles,  and  some  nice  new  soft  corks  or  bungs ; 
burn  a  match  in  each  bottle,  to  exhaust  the  air,  and 
quickly  place  the  fruit  in  to  be  preserved ;  gently  cork 
the  bottles,  and  put  them  into  a  very  cool  oven,  where  let 
them  remain  until  the  fruit  has  shrunk  away  a  fourth 
part.  Then  take  the  bottles  out,  do  not  open  them,  but 
immediately  beat  the  corks  in  tight,  cut  off  the  tops,  and 
cover  them  with  melted  resin.  If  kept  in  a  dry  place, 
the  fruit  will  remain  good  for  months ;  and  on  this 
principally  depends  the  success  of  the  preparation,  for 
if  stored  away  in  a  place  that  is  the  least  damp,  the  fruit  will 
soon  spoil. 


TO  GREEN  PRUIT  FOR   PRESERVING   IN  SUGAR  OR 
VINEGAR. 

Apples,  pears,  limes,  plums,  apricots,  etc.,  for  pre- 
serving or  pickling,  may  be  greened  thus  ;  Put  vine- 
leaves  under,  between,  and  over  the  fruit  in  a  preserving 
kettle ;  put  small  bits  of  alum,  the  size  of  a  pea,  say  a 
dozen  bits  to  a  kettleful ;  put  enough  water  to  cover 


THE  E VERY-DA  Y  COOK-BOOK. 


223 


the  fruit,  cover  the  kettle  close  to  exclude  all  outer  air, 
set  it  over  a  gentle  fire,  let  them  simmer;  when  they  are 
tender  drain  off  the  water;  if  they  are  not  a  fine  green 
let  them  become  cold,  then  put  vine-leaves  and  a  bit  of 
saleratus  or  soda  with  them,  and  set  them  over  a  slow 
fire  until  they  begin  to  simmer;  a  bit  of  soda  or  saleratus 
the  size  of  a  small  nutmeg  will  have  the  desired  effect; 
then  spread  them  out  to  cool,  after  which  finish  as 
severally  directed. 

TO  COLOR  PRESERVES  PINK. 

By  putting  in  with  it  a  little  cochineal  powdered  fine; 
then  finish  in  the  syrup. 

TO  COLOR  FRUIT  YELLOW. 

Boil  the  fruit  with  fresh  skin  lemons  in  water  to  cover 
them,  until  it  is  tender;  then  take  it  up,  spread  it  on 
dishes  to  cool,  and  finish  as  may  be  directed. 

CANNED   STRAWBERRIES. 

After  the  berries  are  pulled,  let  as  many  as  can  be  put 
carefully  in  the  preserve  kettle  at  once  be  placed  on  a 
platter.  To  each  pound  of  fruit  add  three-fourths  of  a 
pound  of  sugar;  let  them  stand  two  or  three  hours,  till 
the  juice  is  drawn  from  them;  pour  it  in  the  kettle  and 
let  it  come  to  a  boil,  and  remove  the  scum  which  rises; 
then  put  in  the  berries  very  carefully.  As  soon  as  they 
come  thoroughly  to  a  boil  put  them  in  warm  jars,  and 
seal  while  boiling  hot.  Be  sure  the  cans  are  air-tight. 

CANNED    PEACHES. 

Select  some  fine,  free-stone  peaches;  pare,  cut  in  two 
and  stone  them.  Immerse  in  cold  water,  taking  care 
not  to  break  the  fruit.  See  that  the  peaches  are  not 


424 


THE  E VERY-DAY  COOK-BOOK. 


over  ripe.  Place  in  the  kettle,  scattering  sugar  between 
the  layers — the  sugar  should  be  in  the  proportion  of  a 
full  tablespoonful  to  a  quart  of  fruit.  To  prevent  burn- 
ing put  a  little  water  in  the  kettle.  Heat  slowly  to  a 
boil,  then  boil  for  three  or  four  minutes.  Can  and  seal 
the  fruit. 


CANNED  PEARS. 

Prepare  and  can  precisely  like  peaches  in  preceding  re- 
cipe, except  that  they  require  longer  cooking.  When  done 
they  are  easily  pierced  with  a  silver  fork. 


CANNED  PLUMS. 

To  every  pound  of  fruit  allow  three  quarters  of  a  pound 
of  sugar;  for  the  thin  syrup,  a  quarter  of  a  pound  of  sugar  ; 
to  each  pint  of  water.  Select  fine  fruit,  and  prick  with  a 
needle  to  prevent  bursting.  Simmer  gently  in  a  syrup  made 
with  the  above  proportion  of  sugar  and  water.  Let  them 
boil  not  longer  than  five  minutes.  Put  the  plums  in  a  jar, 
pour  in  the  hot  syrup,  and  seal.  Greengages  are  also  deli- 
cious done  in  this  manner. 


CANNED  CURRANTS. 

Look  them  over  carefully,  stem  and  weigh  them, 
allowing  a-  pound  of  sugar  to  every  one  of  fruit ;  put 
them  in  a  kettle,  cover,  and  leave  them  to  heat  slowly 
and  stew  gently  for  twenty  or  thirty  minutes ;  then  add 
the  sugar,  and  shake  the  kettle  occasionally  to  make  it 
mix  with  the  fruit ;  do  not  allow  it  to  boil,  but  keep  as 
hot  as  possible  until  the  sugar  is  dissolved,  then  pour  it 


THE  E  VER  Y-DA  Y  COOK-BOOK.  225 

in  cans  and  secure  the  covers  at  once.    White  currants  are 
beautiful  preserved  in  this  way. 

CANNED  PINEAPPLE. 

For  six  pounds  of  fruit  when  cut  and  ready  to  can  make 
syrup  with  two  and  a  half  pounds  of  sugar  and  nearly 
three  pints  of  water ,  boil  syrup  five  minutes  and  skim  or 
strain  if  necessary;  then  add  the  fruit,  and  let  it  boil  up; 
have  cans  hot,  fill  and  shut  up  as  soon  as  possible.  Use 
the  best  white  sugar.  As  the  cans  cool,  keep  tightening 
them  up. 

TO  CAN  QUINCES, 

Cut  the  quinces  into  thin  slices  like  apples  for  pies. 
To  one  quart  jarful  of  quince  take  a  coffee-saucer  and  a 
half  of  sugar  and  a  coffee-cup  of  water;  put  the  sugar 
and  water  on  the  fire,  and  when  boiling  put  in  the 
quinces ;  have  ready  the  jars  with  their  fastenings,  stand 
the  jars  in  a  pan  .of  boiling  water  on  the  stove,  and  when 
the  quince  is  clear  and  tender  put  rapidly  into  the  jars, 
fruit  and  syrup  together.  The  jars  must  be  filled  so  that 
the  syrup  overflows,  and  fastened  up  tight  as  quickly  as 
possible. 

CANNING  TOMATOES. 

Scald  your  tomatoes,  remove  the  skins,  cut  in  small  pieces, 
put  in  a  porcelain  kettle,  salt  to  taste,  and  boil  fifteen  min- 
utes ;  have  tin  cans  filled  with  hot  water ;  pour  the  water  out: 
and  fill   with  tomatoes;  solder  tops  on  immediately  withf' 
shellac  and  rosin  melted  together. 

CANNED  CORN. 

Dissolve  an  ounce  tartaric  acid  in  half  teacup  water, 
and  take  one  tablespoon  to  two  quarts  of  sweet  corn  ; 


226  THE  E VERY-DAY  COOK-BOOK. 

cook,  and  while  boiling  hot,  fill  the  cans,  which  should 
be  tin.  When  used  turn  into  a  colander,  rinse  with  cold 
water,  add  a  little  soda  and  sugar  while  cooking,  and 
season  with  butter,  pepper  and  salt. 


ICES,  ICE-CREAM,  CANDY. 


CURRANT  ICE. 

One  pint  of  currant  juice,  one  pound  of  sugar,  and 
pint  of  water;  put  in  freezer,  and  when  partly  frozen 
r.dd  the  whites  of  three  eggs  well  beaten. 

STRAWBERRY  OR   RASPBERRY   ICE. 

One  quart  of  berries.  Extract  the  juice  and  strain; 
one  pint  of  sugar,  dissolved  in  the  juice;  one  lemon,  juice 
only;  half  pint  of  water. 

ORANGE  AND  LEMON  ICES. 

The  rind  of  three  oranges  grated  and  steeped  a  few 
moments  in  a  little  more  than  a  pint  of  water;  strain  one 
pint  of  this  on  a  pound  of  sugar  and  then  add  one  pint 
of  orange  or  lemon  juice;  pour  in  the  freezer,  and  when 
half  frozen  add  the  whites  of  four  eggs  beaten  to  a  stL'f 
froth. 

ICE-CREAM. 

One  quart  of  new  milk,  two  eggs,  two  tablespoons  of 
corn-starch;  heat  the  milk  in  a  dish  set  in  hot  water,  then 
stir  in  the  corn-starch  mixed  smooth  in  a  little  of  the  milk; 

* 

let  it  boil  for  one  or  two  minutes,  then  remove  from  stove 
and  cool,  and  stir  in  the  egg  and  a  half  pound  of  sugar. 
If  to  be  extra  nice,  add  a  pint  of  rich  cream,  and  one 
fourth  pound  of  sugar,  strain  the  mixture,  and  when 
cool  add  the  flavoring,  and  freeze  as  follows:  Prepare 


228  THE  E VERY-DAY  COOK-BOOK. 

freezer  in  the  usual  manner,  turn  the  crank  one  hundred 
times,  then  pour  upon  the  ice  and  salt  a  quart  of  boiling 
water  from  the  tea-kettle.  Fill  up  again  with  ice  and 
salt,  turn  the  crank  fifty  times  one  way  and  twenty-five 
the  other  (which  serves  to  scrape  the  cream  from  sides  of 
freezer);  by  this  time  it  will  turn  yery  hard,  indicating 
that  the  cream  is  frozen  sufficiently. 

VANILLA  OR  LEMON  ICE-CREAM. 

Take  two  drachms  of  vanilla  or  lemon-peel,  one  quart 
of  milk,  half  a  pound  of  sugar,  one  pint  of  cream,  and 
the  yolks  of  three  eggs;  beat  the  yolks  well,  and  stir  them 
with  the  milk,  then  add  the  other  ingredients;  set  it  over 
a  moderate  fire,  and  stir  it  constantly  with  a  silver  spoon 
until  it  is  boiling  hot,  then  take  out  the  lemon  peel  or 
vanilla,  and,  when  cold,  freeze  it. 

> 

STRAWBERRY  ICE-CREAM. 

Sprinkle  strawberries  with  sugar,  wash  well  and  rub 
through  a  sieve;  to  a  pint  of  the  juice  add  half  a  pint  of 
good  cream;  make  it  very  sweet;  freeze,  and  wrhen  be- 
ginning to  set,  stir  lightly  one  pint  of  cream  whipped, 
and  lastly  a  handful  of  whole  strawberries,  sweetened.  It 
may  then  be  put  in  a  mould  and  imbedded  in  ice,  or  kept 
in  the  freezer;  or  mash  with  a  potato-pounder  in  an 
earthem  bowl  one  quart  of  strawberries  withone  pound  of 
Sugar,  rub  it  through  a  colander,  add  one  quart  of  sweet 
cream  and  freeze.  Or,  if  not  in  the' strawberry  season, 
use  the  French  bottled  strawberries  (or  any  canned 
ones),  mix  juice  with  half  a  pint  of  cream,  sweeten  and 
freeze;  when  partially  set  add  whipped  cream  and  str«"V- 
berries. 


THE  E  VER  Y-DA  Y  COOK-BOOK.  229 

CHOCOLATE  ICE-CREAM. 

Take  six  ounces  of  chocolate,  a  pint  of  cream,  half  a  pint 
of  new  milk,  and  half  a  pint  of  sugar.  Rub  the  chocolate 
down  into  the  milk  and  mix  thoroughly,  adding  the  cream 
and  sugar.  The  milk  should  be  heated  almost  to  boiling. 
Heat  until  it  thickens,  stirring  constantly.  Strain  and  set 
aside  to  cool,  afterwards  freeze.  This  makes  perhaps  the 
most  favorite  of  ice-creams. 

CREAM  CANDIES. 

Three  and  one  half  pounds  of  sugar  to  one  and  one  half 
pints  of  water ;  dissolve  in  the  water  before  putting  with 
the  sugar  one  quarter  of  an  ounce  of  fine  white  gum  arabic, 
and  when  added  to  the  sugar  put  in  one  teaspoon  of  cream 
of  tartar.  The  candy  should  not  be  boiled  quite  to  the 
brittle  stage.  The  proper  degree  can  be  ascertained  if, 
when  a  small  skimmer  is  put  in  and  taken  out,  when  blow- 
ing through  the  holes  of  the  skimmer,  the  melted  sugar 
is  forced  through  in  feathery  filaments  ;  remove  from  the 
fire  at  this  point  and  rub  the  syrup  against  the  sides  of 
the  dish  with  an  iron  spoon.  If  it  is  to  be  a  chocolate 
candy,  add  two  ounces  of  chocolate  finely  sifted  and  such  fla- 
voring as  you  prefer,  vanilla,  rose,  or  orange.  If  you  wish 
to  make  cocoanut  candy,  add  this  while  soft  and  stir  until 
cold. 

PINEAPPLE   ICE-CREAM. 

Three  pints  of  cream,  two  large  ripe  pineapples,  two, 
pounds  powdered  sugar;  slice  the  pineapples  thin,  scat- 
ter the  sugar  between  the  slices,  cover  and  let  the  fruit 
stand  three  hours,  cut  or  chop  it  up  in  the  syrup,  and 
strain  through  a  hair  sieve  or  double  bag  of  coarse  lace ; 
beat  gradually  into  the  cream,  and  freeze  as  rapidly  as 
possible ;  reserve  a  few  pieces  of  pineapple  unsugared. 


230  THE  E VERY-DAY  COOKBOOK. 

:ut  into  square  bits,  and  stir  through  cream  when  half 
frozen,  first  a  pint  of  well-whipped  cream,  and  then  the 
fruit.  Peach  ice-cream  may  be  made  in  the  same  way. 


ITALIAN  CREAM. 

Put  one  ounce  of  soaked  isinglass,  six  ounces  of  loaf- 
sugar,  half  a  stick  of  vanilla,  and  one  pint  of  milk  into  a 
saucepan;  boil  slowly;  and  stir  all  the  time  until  the  isin- 
glass is  dissolved;  strain  the  mixture,  and  when  a  little 
cool  mix  it  with  a  pint  of  thick  cream.  Beat  thoroughly 
until  it  thickens.  Pour  into  a  large  or  individual  moulds, 
and  put  in  ice-box  until  wanted. 

TO  MAKE  BARLEY-SUGAR. 

To  every  pound  of  sugar  allow  one  half  pint  of 
water,  one  half  the  white  of  an  egg.  Put  the  sugar 
into  a  well-tinned  saucepan,  with  the  water,  and  when 
the  former  is  dissolved,  set  it  over  a  moderate  fire, 
adding  the  well-beaten  egg  before  the  mixture  gets 
warm,  and  stir  it  well  together.  When  it  boils,  re- 
move the  scum  as  it  rises,  and  keep  it  boiling  until 
no  more  appears,  and  the  syrup  looks  perfectly  clear; 
then  strain  it  through  a  fine  sieve  or  muslin  bag,  and 
put  it  back  into  the  saucepan.  Boil  it  again  like 
caramel,  until  it  is  brittle  when  a  little  is  dropped  in  a 
pasin  of  cold  water;  it  is  then  sufficiently  boiled.  Add 
4  little  lemon  juice  and  a  few  drops  of  the  essence  of 
temon,  and  let  it  stand  for  a  minute  or  two.  Have  ready 
a  marble  slab  or  large  dish  rubbed  over  with  salad  oil; 
pour  the  sugar  on  it,  and  cut  it  into  strips  with  a  pair  of 
scissors;  these  strips  should  then  be  twisted,  and  the  bar- 
ley-sugar stored  away  in  a  very  dry  place.  It  may  be 
termed  into  lozenges  or  drops,  by  dropping  the  sugar  in  a 
Very  small  quantity  at  a  time  on  to  the  oiled  slab  or  dish. 


THE  E VERY-DAY  COOK-BOOK. 


TO  MAKE  EVERTON  TOFFEE. 


231 


One  pound  of  powdered  loaf-sugar,  one  teacupful  of 
water,  one  quarter  pound  of  butter,  six  drops  of  essence  of 
lemon.  Put  the  water  and  sugar  into  a  brass  pan,  and  beat 
the  butter  to  a  cream.  When  the  sugar  is  dissolved,  add 
the  butter,  and  keep  stirring  the  mixture  over  the  fire  until 
it  sets  when  a  little  is  poured  on  to  a  buttered  dish  ;  and,, 
just  before  the  toffee  is  done  add  the  essence  of  lemon. 
Butter  a  dish  or  tin,  pour  on  it  the  mixture,  and  when 
cool  it  will  easily  separate  from  the  dish.  Butter-Scotch, 
an  excellent  thing  for  coughs,  is  made  with  brown,  in- 
stead of  white  sugar,  omitting  the  water,  and  flavored  with 
one  half  ounce  of  ginger.  It  is  made  in  the  same  manner  as 
toffee. 

COCOANUT  DROPS 

To  one  grated  cocoanut  add  half  its  weight  of  sugar  and 
the  white  of  one  egg,  cut  to  a  stiff  froth  ;  mix  thoroughly 
and  drop  on  buttered  white  paper  or  tin  sheets.  Bake  fifteen 
minutes. 

MOLASSES  CANDY. 

One  cup  c*f  molasses,  two  cups  of  sugar,  one  tablespoon 
vinegar,  a  little  butter  and  vanilla ;  boil  ten  minutes,  then 
cool  it  enough  to  pull. 

CHOCOLATE  CARAMELS. 

Two  cups  of  brown  sugar,  one  cup  of  molasses,  one  cup 
chocolate  grated  fine,  one  cup  of  boiled  milk,  one  table- 
spoon of  flour ;  butter  the  size  of  a  large  English  walnut ; 
let  it  boil  slowly  and  pour  on  flat  tins  to  cool ;  mark  off  while 
warm. 


«5»  TffL  EVERY-D AY  COOK-BOOK* 

LEMON  CANDY. 

Put  into  a  kettle  three  and  one  half  pounds  of  sugar,  one 
and  one  half  pints  of  water,  and  one  teaspoon  of  cream  of 
tartar.  Let  it  boil  until  it  becomes  brittle  when  dropped  in 
cold  water ;  when  sufficiently  done  take  off  the  fire  and  pour 
in  a  shallow  dish  which  has  been  greased  with  a  little  butter. 
When  this  has  cooled  so  that  it  can  be  handled,  add  a  tea- 
spoon of  tartaric  acid  and  the  same  quantity  of  extract  of 
lemon,  and  work  them  into  the  mass.  The  acid  must  be  fine 
and  free  from  lumps.  Work  this  in  until  evenly  distributed, 
and  no  more,  as  it  will  tend  to  destroy  the  transparency  of 
the  candy.  This  method  may  be  used  for  preparing  all  other 
candies,  as  pine-apple,  etc.,  using  different  flavors. 


DRINKS. 


TO  MAKE  GREEN  TEA. 

Have  ready  a  kettle  of  water  boiling  fast,  pour  some 
the  teapot,  let  it  remain  for  a  few  minutes,  then 
throw  it  out ;  measure  a  teaspoonful  of  tea  for  each  two 
persons,  put  it  in  the  pot  pour  on  it  about  a  gill  of  boil- 
ing water,  cover  it  close  for  five  minutes,  then  fill  it  up ; 
have  a  covered  pitcher  of  boiling  water  with  it ;  when 
two  cups  are  poured  from  it,  fill  it  up;  you  will  thus 
keep  the  strength  good  and  equal.  If  the  company  is 
large,  it  is  best  to  have  some  of  the  tea  drawn  in  the 

O      ' 

covered  pitcher,  and  replenish  the  tea-pot  or  urn  when  it  13 
exhausted. 

TO  MAKE  BLACK  TEA 

Make  as  directed  for  green  tea. 

ICED  TEA. 

Prepare  tea  in  the  morning,  making  it  stronger  and 
sweeter  than  usual ;  strain  and  pour  into  a  clean  stone 
jug  or  glass  bottle,  and  set  aside  in  the  ice-chest  until 
ready  to  use.  Drink  from  goblets  without  cream. 
Serve  ice  broken  in  small  pieces  on  a  platter  nicely 
garnished  with  well-washed  grape-leaves.  Iced  tea  may 
be  prepared  from  either  green  or  black  alone,  but  it  is 
considered  an  improvement  to  mix  the  two.  Tea  made 


234  THE  E  VER  Y-DA  Y  COOK-BOOK. 

like  that  for  iced-tea  (or  that  left  in  the  tea-pot  after  a 
meal),  with  sugar  to  taste,  a  slice  or  two  of  lemon,  a  little 
of  the  juice,  and  some  pieces  of  cracked  ice,  makes  a  de- 
lightful drink.  Serve  in  glasses. 

TO  MAKE   COFFEE. 

Take  a  good-sized  cupful  of  ground  coffee,  and  pour 
into  a  quart  of  boiling  water,  with  the  white  of  an  egg 
and  the  crushed  shell.  Stir  well  together,  adding  a  half- 
cupful  of  cold  water  to  clear.  Put  into  the  coffee-boiler 
and  boil  for  about  a  quarter  of  an  hour;  after  standing 
for  a  little  to  settle,  pour  into  your  coffee-pot,  which 
should  be  well-scalded,  and  send  to  the  table.  The  coffee 
should  be  stirred  as  it  boils.  To  make  cofffa  au  lait,  take 
a  pint  each  of  hot  made  coffee  and  boiling  milk;  strain 
through  thin  muslin  into  coffee-pot,  to  get  rid  of  the 
grounds,  and  serve  hot. 

CHOCOLATE. 

Take  six  tablespoons  scraped  chocolate,  or  three  of 
chocolate  and  three  of  cocoa,  dissolve  in  a  quart  of  boil- 
ing water,  boil  hard  fifteen  minutes,  add  one  quart  of 
rich  milk,  let  scald  and  serve  hot;  this  is  enough  for  sis 
persons.  Cocoa  can  also  be  made  after  this  receipt.  Som<. 
boil  either  cocoa  or  chocolate  only  one  minute  and  ther 
serve,  while  others  make  it  the  day  before  using,  boiling 
it  for  one  hour,  and  when  cool  skimming  off  the  oil,  and 
when  wanted  for  use,  heat  it  to  the  boiling  point  and  add 
the  milk.  In  this  way  it  is  equally  good  and  much  mort 
wholesome.  Cocoa  is  from  the  seed  of  the  fruit  of  a 
small  tropical  tree.  There  are  several  forms  in  which  it 
is  sold,  the  most  nutritious  and  convenient  being  choco- 
late, the  next  cocoa,  then  cocoa  nibs,  and  last  cocoa 
shells.  The  ground  bean  is  simply  cocoa;  ground  fine 
and  mixed  with  sugar  it  is  chocolate;  the  beans  broken 
into  bits  are  "nibs."  The  shells  are  the  shells  of  the 


THE  E  VERY-DAY  COOKBOOK.  235 

bean,  usually  removed  before  grinding.     The  beans  are 
roasted  like  coffee,  and  ground  between  hot  rollers. 

LEMON    SYRUP. 

lake  the  juice  of  twelve  lemons,  grate  the  rind  of  six 
in  it,  let  it  stand  over  night,  then  take  six  pounds  of 
white  sugar,  and  make  a  thick  syrup.  When  it  is  quite 
cool,  strain  the  juice  into  it,  and  squeeze  as  much  oil 
from  the  grated  rind  as  will  suit  the  taste.  A  table- 
spoonful  in  a  goblet  of  water  will  make  a  delicious 
drink  on  a  hot  day,  far  superior  to  that  prepared  from 
the  stuff  commonly  sold  as  lemon  syrup 

STRAWBERRY    SYRUP. 

Take  fine  ripe  strawberries,  crush  them  in  a  cloth,  and 
press  ihe  juice  from  them;  to  each  pint  of  it  put  a  pint 
of  simple  syrup,  boil  gently  for  one  hour,  then  let  it  be- 
come cold,  and  bottle  it;  cork  and  seal  it.  When  served, 
reduce  it  to  taste  with  water,  set  it  on  ice,  and  serve  in 
small  tumblers  half  filled. 

RASPBERRY    SYRUP. 
Make  as  directed  for  strawberry. 

STRAWBERRY    SHERBET. 

Take  fourteen  ounces  of  picked  strawberries,  crush 
,hem  in  a  mortar,  then  add  to  them  a  quart  of  water; 
pour  this  into  a  basin,  with  a  lemon  sliced,  and  a  tea- 
spoonful  of  orange-flower  water;  let  it  remain  for  Jwo 
or  three  hours.  Put  eighteen  ounces  of  sugar  into  an- 
other basin,  cover  it  with  a  cloth,  through  which  pour 
the  strawberry  juice,  after  as  much  has  run  through  as 
will;  gather  up  the  cloth,  and  squeeze  out  as  much 
juice  as  possible  from  it;  when  the  sugar  is  all  dissolved, 


236  THE  E VERY-DAY  COCK-BOOR. 

strain  it  again;  set  the  vessel   containing   it  on  ice,  until 
ready  to  serve. 

RASPBERRY    VINEGAR. 

To  four  quarts  red  raspberries,  put  enough  vinegar  to 
cover,  and  let  them  stand  twenty-four  hours;  scald  and 
Strain  it;  add  a  pound  of  sugar  to  one  pint  of  juice;  boil 
it  twenty  minutes,  and  bottle;  it  is  then  ready  for  use 
and  will  keep  years.  To  one  glass  of  water  add  a  great 
spoonful.  It  is  much  relished  by  the  sick.  Very  nice. 

LEMONADE. 

Take  half  a  pound  of  loaf-sugar  and  reduce  it  to  a 
syrup  with  one  pint  of  water;  add  the  rind  of  five  lem- 
ons and  let  stand  an  hour;  remove  the  rinds  and  add 
the  strained  juice  of  the  lemons;  add  one  bottle  of 
"  Apollinaris"  water,  and  a  block  of  ice  in  centre  of  bowl. 
Peel  one  lemon  and  cut  it  up  into  thin  slices,  divide  each 
slice  in  two,  and  put  in  lemodade.  Claret  or  fine  cordials 
may  be  added  if  desired.  Serve  with  a  piece  of  lemon 
in  each  glass. 

EGG  NOGG. 

Whip  the  whites  and  yolks  of  six  eggs  into  a  stiff 
cream,  adding  a  half  cupful  of  sugar.  Pour  into  a  quart 
of  rich  milk,  adding  a  half  pint  of  good  brandy,  and  a 
little  flavoring  of  nutmeg.  Stir  up  and  thoroughly  mix 
the  ingredients,  and  add  the  whites  of  three  additional 
eggs  well  whipped. 

'  .    * 

RAISIN  WINE. 

Take  two  pounds  of  raisins,  seed  and  chop  them,  a 
iemon,  a  pound  of  white  sugar,  and  about  two  gallons 
of  boiling  water.  Pour  into  a  stone  jar,  and  stir  daily 


THE   E VERY-DAY    COGK-BvOK.  237 

for  six  or  eight  days.  Strain,  bottle,  and  put  in  a  cool 
place  for  ten  days  or  so,  when  the  wine  will  be  ready 
for  use. 

CURRANT  WINE. 

The  currants  should  be  quite  ripe.  Stem,  mash,  and 
Strain  them,  adding  a  half  pint  of  water,  and  less  than  a 
pound  of  sugar,  to  a  quart  of  the  mashed  fruit.  Stir 
well  up  together  a.:d  pour  into  a  clean  cask,  leaving  the 
bung-hole  open,  or  covered  with  a  piece  of  lace.  It 
should  stand  for  a  month  to  ferment,  when  it  will  be 
ready  for  bottling. 

GINGER   WINE. 

One  half  pound  of  cinnamon  bark,  four  ounces  of 
pimento,  two  ounces  of  mace,  three-quarters  of  an  ounce 
of  capsicum,  three-quarters  of  a  pound  of  ginger  root, 
five  gallons  of  alcohol ;  macerate  and  strain  or  filter,  after 
standing  fifteen  days.  '  Now  make  syrup,  thirty  pounds 
of  white  sugar,  half  pound  of  tartaric  acid,  one  and  a 
half  pounds  of  cream  tartar,  dissolved  with  warm  water, 
clarify  with  white  of  two  eggs,  and  add  soft  water  to 
make  forty  gallons.  Color  with  cochineal  and  let  it 
stand  six  months  before  use. 


FINE   MILK   PUNCH. 

Pare  off  the  yellow  rind  of  four  large  lemons,  and 
steep  it  for  twenty-four  hours  in  a  quart  of  brandy  or 
rum.  Then  mix  with  it  the  juice  of  the  lemons,  a  pound 
and  a  half  of  loaf-sugar ;  two  grated  nutmegs,  and  a 
quart  of  water.  Add  a  quart  of  rich  unskimmed  milk, 
made  boiling  hot,  and  strain  the  whole  through  a  jelly- 
bag.  You  may  either  use  it  as  soon  as  it  is  cold,  or  make 
a  larger  quantity  (in  the  above  proportions),  and,  bottle 
it.  It  will  keeo  several  months. 


238  THE  EVERY-DAY  COOK-BOOK. 


CLARET    CUP. 

One  quart  bottle  of  claret,  one  bottle  of  soda  water, 
one  lemon  cut  very  thin,  four  tablespoons  of  powdered 
sugar,  quarter  of  a  teaspoon  of  grated  nutmeg,  one 
liquor  glass  of  brandy,  one  wine  glass  of  sherry  vrine. 
Half  an  hour  before  it  is  to  be  used,  put  in  a  large  piece 
of  ice.  so  that  it  may  get  perfectly  cold. 

ROMAN    PUNCH. 

Grate  the  yellow  rinds  of  four  lemons  and  two  oranges 
upon  two  pounds  of  loaf-sugar.  Squeeze  on  the  juice  of 
the  lemons  and  oranges;  cover  it,  and  let  it  stand  till 
next  day.  Then  strain  it  through  a  sieve,  add  a  bottle 
of  champagne,  and  the  whites  of  eight  eggs  beaten  to 
froth.  You  may  freeze  it  or  not. 

CREAM    NECTAR. 

Dissolve  two  pounds  of  crushed  sugar,  in  three  quarts 
of  water;  boil  down  to  two  quarts;  drop  in  the  white  of 
an  egg  while  boiling;  then  strain,  and  put  in  the  tartaric 
acid;  when  cold  drop  in  the  lemon  to  your  taste;  then 
bottle  and  cork.  Shake  two  or  three  times  a  day. 

RED    CURRANT    CORDIAL. 

To  two  quarts  of  red  currants  put  one  quart  of 
whiskey;  let  it  stand  twenty-four  hours,  then  bruise  and 
strain  through  a  flannel  bag.  To  every  two  quarts  of  this 
liquor,  add  one  pound  of  loaf-sugar,  add  quarter  of  a 
pound  of  ginger  well  bruised  and  boiled;  let  the  whole 
stand  to  settle,  then  strain  or  filter;  bottle  and  cork,  seal 
the  corks  tightly.  It  is  an  improvement  to  have  half 
red  raspberry  juice  if  the  flavor  is  liked.  The  above 
is  fit  for  use  in  a  month. 


THE~EVERY-DAY  COOK-BOOK. 


ELDERBERRY  SYRUP. 

Take  elderberries  perfectly  ripe,  wash  and  strain  them, 
put  a  pint  of  molasses  to  a  pint  of  the  juice,  boil  it 
twenty  minutes,  stirring  constantly,  when  cold  add  to 
each  quart  a  pint  of  French  brandy;  bottle  and  cork  it 
tight.  It  is  an  excellent  remedy  for  a  cough. 


INVALID  COOKERY. 


'PORT  WINE  JELLY. 

Melt  in  a  little  warm  water  an  ounce  of  isinglass;  sti? 
k  into  a  pint  of  port  wine,  adding  two  ounces  of  sugaf 
candy,  an  ounce  of  gum  arabic,  and  half  a  nutmeg,  grated. 
Mix  all  well  and  boil  it  ten  minutes;  or  till  everything  is 
thoroughly  dissolved.  Then  strain  it  through  muslin  and 
set  it  away  to  get  cold. 

TAPIOCA    JELLY. 

Wash  the  tapioca  carefully  in  two  or  three  waters,  then 
soak  it  for  five  or  six  hours,  simmer  it  then  in  a  stewpan 
until  it  becomes  quite  clear,  add  a  little  of  the  juice  of  a 
lemon,  vine  if  desired. 

ARROWROOT    WINE    JELLY. 

One  cup  boiling  water,  two  heaping  teaspoons  arrov/- 
root,  two  heaping  teaspoons  white  sugar,  one  tablespoon- 
ful  brandy  or  three  tablespoonsful  of  wfne.  An  excellent 
corrective  to  weak  bowels. 

JELLIED    CHICKEN. 

Cook  six  chickens  in  a  small  quantity  of  water,  until 
the  meat  will  part  from  the  bone  easily;  season  to  taste 
with  salt  and  pepper;  just  as  soon  as  cold  enough  to 
handle,  remove  bones  and  skin;  place  meat  in  a  deep  pan 
or  mold,  just  as  it  comes  from  the  bone,  using  gizzard, 
liver  and  heart,  until  the  mould  is  nearly  full.  To  the 


THE  E VERY-DAY  COOK-BOOK.  24! 

water  left  in  the  kettle,  add  three  fourths  of  a  box  of 
Cox's  gelatine  (some  add  juice  of  lemon),  dissolved  in  a 
little  warm  water,  and  boil  until  it  is  reduced  to  a  little 
less  than  a  quart,  pour  over  the  chicken  in  the  mould, 
leave  to  cool,  cut  with  a  very  sharp  knife  and  sefvA.  The 
slices  will  not  easily  break  up  if  directions  are  followed. 

CHICKEN    BROTH. 

Half  fowl,  or  the  inferior  joints  of  a  whole  one,  one 
quart  of  water,  one  blade  of  mace,  half  onion,  a  small 
bunch  of  sweet  herbs,  salt  to  taste,  ten  peppercorns.  If 
a  young  one  be  used  for  this  broth,  the  inferior  joints 
may  be  put  in  the  broth,  and  the  best  pieces  reserved  for 
dressing  in  some  other  manner.  Put  the  fowl  into  a 
saucepan,  with  all  the  ingredients,  and  simmer  gently 
for  one  and  a  half  hours,  carefully  skimming  the  broth 
well.  When  done,  strain,  and  put  by  in  a  cool  place 
until  wanted;  then  take  all  the  fat  off  the  top,  warm  up 
as  much  as  may  be  required,  and  serve.  This  broth  is, 
of  course,  only  for  those  invalids  whose  stomachs  are 
strong  enough  to  digest  it,  with  a  flavoring  of  herbs,  etc. 
It  may  be  made  in  the  same  manner  as  beef-tea,  with 
water  and  salt  only;  but  the  preparation  will  be  buttaste-? 
less  and  insipid.  When  the  invalid  cannot  digest  this 
chicken  broth  with  the  flavoring,  we  would  recommend 
plain  beef-tea  in  preference  to  plain  chicken  tea,  which  it 
would  be  without  the  addition  of  herbs,  onions,  etc.. 

TO    MAKE    GRUEL. 

One  tablespoonful  of  Robinson's  patent  groats,  two 
tablespoonful  of  cold  water,  one  pint  of  boiling  water. 
Mix  the  prepared  groats  smoothly  with  the  cold  water 
in  a  basin;  pour  over  them  the  boiling  water,  stirring  it 
all  the  time.  Put  it  into  a  very  clean  saucepan;  boil  the 
gruel  for  ten  minutes,  keeping  it  well  stirred;  sweeten  to 


242  THE  E VERY-DAY  COOK-BOOK. 

taste,  and  serve.  It  may  be  flavored  with  a  small  piece 
of  lemon-peel,  by  boiling  it  in  the  gruel,  or  a  little  grated 
t*utmeg,  may  be  put  in;  but  in  these  matters  the  taste  of 
the  patient  should  be  consulted.  Pour  the  gruel  in  a 
tumbler  and  serve.  When  wine  is  allowed  to  the  invalid, 
two  tablespoonful  of  sherry  or  port  make  this  prepara- 
tion very  nice.  In  cases  of  colds,  the  same  quantity  of 
spirits  is  sometimes  added  instead  of  wine. 

BARLEY    WATER. 

Put  a  large  tablespoonful  of  well-washed  pearl-barley 
into  a  pitcher;  pour  over  it  boiling  water;  cover  it,  and 
let  it  remain  till  cold;  then  drain  off  the  water;  sweeten 
to  taste,  and,  if  liked,  add  the  juice  of  a  lemon,  and 
grated  nutmeg. 

ARROWROOT    BLANC-MANGE. 

Put  a  quart  of  milk  to  boil,  take  an  ounce  of  Bermuda 
arrowroot  ground  fine,  make  it  a  smooth  batter  with 
cold  milk,  add  a  teaspoonful  of  salt;  when  the  milk  is 
boiling  hot,  stir  the  batter  into  it,  continue  to  stir  it  over 
a  gentle  fire  (that  it  may  not  be  scorched)  for  three  or 
four  minutes,  sweeten  to  taste  with  double  refined  sugar, 
and  flavor  with  lemon  extract  or  orange-flower  water,  01 
boil  a  stick  of  cinnamon  or  vanilla  bean  in  the  milk  be- 
fore putting  in  the  arrowroot;  dip  a  mould  into  cold 
water,  strain  the  blanc-mange  through  a  muslin  into  the 
mould,  when  perfectly  cold  turn  it  out;  serve  currant 
jelly  or  jam  with  it. 

LEMONADE    FOR    INVALIDS. 

One  half  a  lemon,  lump  sugar  to  taste,  one  pint  of  boil 
ing  water.     Pare  off  the  rind  of  the  lemon  thinly;  cut  the 
lemon  into  two  or  three  thick  slices,  and  remove  as  much 


THE  EVERY-DAV  COOK-BOOK.  243 

as  possible  of  the  white  outside  pith,  and  all  the  pips. 
Put  the  slices  of  lemon,  the  peei,  and  lump-sugar  into  a 
jug;  pour  over  the  boiling  water;  cover  it  closely,  and  in 
two  hours  it  will  be  fit  to  drink.  It  should  either  be 
strained  or  poured  off  from  the  sediment. 

MUTTON    BROTH. 

is  frequently  ordered  as  a  preparation  for  invalids.  For 
the  sick-room  such  broth  must  be  made  as  plainly  as 
possible,  and  so  as  to  secure  the  juice  of  the  meat.  Boil 
slowly  a  couple  of  pounds  of  lean  mutton  for  two  hours, 
skim  it  very  carefully  as  it  simmers  and  do  not  put  ;n 
very  much  salt.  If  the  doctor  permits,  some  vegetable 
as  seasoning  may  be  added,  and  for  some  broths  a  little 
fine  barley  or  rice  is  added. 

FLAX-SEED    LEMONADE. 

Four  tablespoons  flax  seed  (whole),  one  quart  boiling 
fvater  poured  on  the  flax  seed,  juice  of  two  lemons,  leav- 
ing out  the  peel.  Sweeten  to  taste;  steep  three  hours  in 
a  covered  pitcher.  If  too  thick,  put  in  cold  water  with 
the  lemon  juice  and  sugar.  Ice  for  drinking.  It  is 
splendid  for  colds. 

ARROWROOT. 

This  is  very  nourishing  and  light,  either  for  invalids  or 
infants;  make  it  with  milk  or  water — put  a  pint  of  either 
into  a  stew-pan,  make  it  boiling  hot,  add  a  saltspoonful 
Df  salt,  put  a  heaped  teaspoonful  of  ground  Bermuda 
arrowroot  into  a  cup,  make  it  smooth  with  cold  milk,  stir 
it  into  the  stew-pan,  and  let  it  simmer  for  two  or  three 
minutes;  then  turn  it  into  a  bowl,  sweeten  and  grate 
nutmeg  over,  if  liked;  should  it  be  preferred  thin,  use 
less  arrowroot  This  should  be  made  only  as  much  as  is 
wanted  at  a  time,  since  it  will  become  as  thin  as  water  if 
neated  over. 


244  THE  E  VER  Y-DA  Y  COOK-BOOK. 


STEWED    RABBITS    IN   MILK. 

Two  very  young  rabbits,  not  nearly  halt  grown;  one 
and  one  half  pints  of  milk,  one  blade  of  mace,  one  des- 
sertspoonful of  flour,  a  little  salt  and  cayenne.  Mix  the 
flour  very  smoothly  with  four  tablespoonfuls  of  the  milk, 
and  when  this  is  well  mixed,  add  the  remainder.  Cut  up 
the  rabbits  into  joints,  put  them  into  a  stew-pan  with  the 
milk  and  other  ingredients,  and  simmer  them  very  gently 
until  quite  tender.  Stir  the  contents  from  time  to  time, 
to  keep  the  milk  smooth  and  prevent  it  from  burning. 
Half  an  hour  will  be  sufficient  for  the  cooking  of  this 
dish. 

SLIPPERY-ELM    BARK    TEA. 

Break  the  bark  into  bits,  pour  boiling  water  over  it, 
cover  and  let  it  infuse  until  cold.  Sweeten,  ice,  and 
take  for  summer  disorders,  or  add  lemon  juice  and  drink 
for  a  bad  cold. 

BEEF    TEA. 

» 

One  pound  lean  beef,  cut  into  small  pieces.  Put  into  a 
jar  without  a  drop  of  water;  cover  tightly,  and  set  in  a 
pot  of  cold  water.  Heat  gradually  to  a  boil,  and  con- 
tinue this  steadily  for  three  or  four  hours, until  the  meat 
is  like  white-rags,  and  the  juice  all  drawn  out.  Season 
with  salt  to  taste,  and  when  cold,  skim. 

EGG   WINE. 

One  egg,  one  tablespoonful  and  one  half  glass  of  cold 
water,  one  glass  of  sherry,  sugar  and  grated  nutmeg  to 
taste.  Beat  the  egg,  mixing  with  it  a  tablespoonful  of  cold 
water;  make  the  wine  and  water  hot,  but  not  boiling; 
pour  it  on  the  egg,  stirring  all  the  time.  Add  sufficient 
lump-sugar  to  sweeten  the  mixture,  and  a  little  grated 


THE  E  VER  Y-DA  Y  COOK-BOOK.  2  45 

nutmeg  ;  put  all  into  a  very  clean  saucepan,  set  it  on  a 
gentle  fire,  and  stir  the  contents  one  way  until  they  thicken, 
but  do  not  allow  them  to  boil.  Serve  in  a  glass  with  sippets 
of  toasted  bread  or  plain  crisp  biscuits.  When  the  egg  is 
not  warmed,  the  mixture  will  be  found  easier  of  digestion, 
but  it  is  not  so  pleasant  a  drink. 

TOAST  WATER. 

Slices  of  toast,  nicely  browned,  without  a  symptom  of  burn- 
ing. Enough  boiling  water  to  cover  them.  Cover  closely, 
and  let  them  steep  until  cold.  Strain  the  water,  sweeten  to 
taste,  and  put  a  piece  of  ice  in  each  glassful. 

ONION  GRUEL. 

is  excellent  for  a  cold.  Slice  down  a  few  onions  and  boil 
them  in  a  pint  of  new  milk,  stir  in  a  sprinkle  of  oatmeal 
and  a  very  little  salt,  boil  till  the  onions  are  quite  tender, 
then  sup  rapidly  and  go  to  bed. 


COSMETIQUES. 


COMPLEXION  "WASH. 

Put  in  a  vial  one  drachm  of  benzoin  gum  in  powder,  owe 
drachm  nutmeg  oil,  six  drops  of  orange-blossom  tea,  or 
apple  blossoms  put  in  half  pint  of  rain-water  and  boiled 
down  to  one  teaspoonful  and  strained,  one  pint  of  sherry 
wine.  Bathe  the  face  morning  and  night ;  will  remove 
all  flesh  worms  and  freckles,  and  give  a  beautiful  com- 
plexion. Or,  put  one  ounce  of  powdered  gum  of  benzoin  in 
pint  of  whiskey  ;  to  use,  put  in  water  in  wash-bowl  till  it  is 
milky,  allowing  it  to  dry  without  wiping.  This  is  perfectly 
harmless. 

TO  CLEAR  A  TANNED  SKIN. 

Wash  with  a  solution  of  carbonate  of  soda  and  a  little 
lemon  juice  ;  then  with  Fuller's  earth  water,  or  the  juice  of 
unripe  grapes. 

OIL  TO  MAKE  THE  HAIR  CURL 

Olive  oil,  one  pound  ;  oil  of  organum,  one  drachm  ;  oil  0! 
rosemary,  one  and  one  half  drachms.  Mix. 

WRINKLES  IN  THE  SKIN. 

White  wax,  one  ounce  ;  strained  honey,  two  ounces  ;  ju  'f 
of  lily  bulbs,  two  ounces.  The  foregoing  melted  and  stir*  4 
together  will  remove  wrinkles. 


THE  EVERY  DAY  COOK-BOOK. 


PEARL  WATER  FOR  THE  PACE. 


247 


Put  half  a  pound  of  best  Windsor  soap  scraped  fine  into 
half  a  gallon  of  boiling  water  ;  stir  it  well  until  it  cools  ;  add 
a.  pint  of  spirits  of  wine  and  half  an  ounce  of  oil  of  rose- 
mary; stir  well.  This  is  a  good  cosmetique,  and  will  re- 
move freckles. 

PEARL  DENTIFRICE. 

Prepare  chalk,  one  half  pound  ;  powdered  myrrh,  two 
ounces  ;  camphor,  two  drachms  ;  orris  root  powdered,  two 
ounces.  Moisten  the  camphor  with  alconoi  and  mix  all 
well  together. 

WASH  FOR  A  BLOTCHED  FACE. 

Rose  water,  three  ounces  ;  sulphate  of  zinc,  one 
drachm  ;  mix.  Wet  the  face  with  it,  gently  dry  it  and 
then  touch  it  over  with  cold  cream,  which  also  gently 
dry  off. 

PACE  POWDER. 

Take  of  wheat  starch  one  pound  ;  powdered  orris  root, 
three  ounces  ;  oil  of  lemon,  thirty  drops  ;  oil  of  berga- 
mot,  oil  of  cloves,  each  fifteen  drops.  Rub  thoroughly 
together. 

BANDOLINE. 

To  one  quart  of  rose  water  add  an  ounce  and  a  half  of 
gum  tragacanth  ;  let  it  stand  forty-eight  hours,  frequently 
straining  it,  then  strain  through  a  coarse  linen  cloth  ;  let  it 
stand  two  days,  and  again  strain  ;  add  to  it  a  drachm  of  oil 
of  roses ;  used  by  ladies  dressing  their  hair,  to  make  it  lie  in 
any  position. 


248  THE  E VER  Y-DA  Y  COOK-BOOK. 


One  pennyworth  of  borax,  half  a  pint  of  olive  oil,  one  pint 
of  boiling  water. 

Mode:  Pour  the  boiling  water  -over  the  borax  and  oil ;  let 
it  cool  ;  then  put  the  mixture  into  a  bottle.  Shake  it 
before  using,  and  apply  it  with  a  flannel.  Camphor  and 
borax,  dissolved  in  boiling  water  and  left  to  cool,  make  a 
very  good  wash  for  the  hair ;  as  also  does  rosemary  water 
mixed  with  a  little  borax.  After  using  any  of  these  washes, 
when  the  hair  becomes  thoroughly  dry,  a  little  pomatum 
or  oil  should  be  rubbed  in,  to  make  it  smooth  and 
glossy. 


MISCELLANEOUS. 


AN  EXCELLENT  HARD  SOAR 

Pour  twelve  quarts  soft  boiling  water  oti  two  and  one 
half  pounds  of  unslacked  lime:  dissolve  five  pounds  sal 
soda  in  twelve  quarts  soft  hot  water;  then  mix  and  let 
them  remain  from  twelve  to  twenty-four  hours.  Pour 
off  all  the  clear  Huid,  being  careful  not  to  allow  any  of 
the  sediment  to  run  off;  boil  three  and  one  half  pounds 
clean  grease  and.  three  or  four  ounces  of  rosin  in  the 
above  lye  till  the  grease  disappears;  pour  into  a  box  and 
let  it  stand  a  day  to  stiffen  and  then  cut  in  bars.  It  is 
as  well  to  put  the  lime  in  all  the  water  and  then  add  the 
soda.  After  pouring  off  the  fluid,  add  two  or  three  gal- 
lons of  water  and  let  it  stand  wilh  the  lime  and  soda 
dregs  a  day  or  two.  This  makes  an  excellent  washing 
fluid  to  boil  or  soak  the  clothes  in,  with  one  pint  in  a 
boiler  of  water. 

TO  WASH  WOOLLEN  BLANKETS. 

Dissolve  soap  enough  to  make  a  good  suds  in  boiling 
water,  add  a  tablespoon  of-  aqua  ammonia;  when  scald- 
ing hot,  turn  over  your  blankets.  If  convenient,  use  a 
pounder,  or  any  way  to  work  thoroughly  through  the 
suds  without  rubbing  on  a  board.  Rinse  well  in  hot 
water.  There  is  v.sually  soap  enough  from  the  first  suds 
to  make  the  second  soft;  if  not,  add  a  little  soap  and 
ammonia;  and  after  being  put  through  the  wringer  let 
two  persons,  standing  opposite,  pull  them  into  .shape; 


2S0  THE  EVERY-DAY  COOK-BOOK. 

dry  in  the  sun.  White  flannels  may  be  washed  in  the  same 
same  way  without  shrinking.  Calicoes  and  other  colored 
fabrics  can,  before  washing,  be  advantageously  soaked  for  a 
time  in  a  pail  of  water  to  which  a  spoonful  of  ox  gall  has 
been  added.  It  helps  to  keep  the  color.  A  teacup  of  lye  to  a 
pail  of  water  will  improve  the  color  of  black  goods  when 
necessary  to  wash  them,  and  vinegar  in  the  rinsing  water  of 
pink  or  green  will  brighten  those  colors,  as  will  soda  for 
purple  and  blue. 

FOR  CLOTHES  THAT  FADE. 

One  ounce  sugar  of  lead  in  a  pail  of  rain  water.  Soak 
over  night. 

LAMP-WICKS. 

To  insure  a  good  light,  wicks  must  be  changed  often  as 
they  soon  become  clogged,  and  do  not  permit  the  free  passage 
of  the  oil.  Soaking  wicks  in  vinegar  twenty-four  hours  before 
placing  in  lamp  insures  a  clear  flame. 


TO  MAKE  OLD  CRAPE  LOOK  NEARLY  EQUAL  TO  NEW. 

Place  a  little  water  in  a  teakettle,  and  let  it  boil  until 
there  is  plenty  of  steam  from  the  spout ;  then  holding  the 
crape  in  both  hands,  pass  it  to  and  fro  several  times 
through  the  steam,  and  it  will  be  clean  and  look  nearly  equal 
to  new. 


A  CEMENT  FOR  STOVES. 

If  the  stove  is  cracked,  a  good  cement  is  made  for  it  as 
follows  :  wood  ashes  and  salt  in  equal  proportions,  reduced  to 
a  paste  with  cold  water,  and  filled  in  the  cracks  when  the 
stove  is  cool.  It  will  soon  harden. 


THE  £  VER  Y-DA  Y  COOK-BOOK.  2  «j  z 

TO  CLEAN  KID  GLOVES. 

Rub  with  very  slightly  damp  bread-crumbs.  If  not 
effectual,  scrape  upon  them  dry  fuller's  earth  or  French 
chalk,  when  on  the  hands,  and  rub  them  quickly  together 
in  all  directions.  Do  this  several  times.  Or  put  gloves 
of  a  light  color  on  the  hands  and  wash  the  hands  in  a 

o 

basin  of  spirits  of  hartshorn.  Some  gloves  may  be  washed 
in  a  strong  lather  made  of  soft  soap  and  warm  water  or 
milk;  or  wash  with  rice  pulp;  or  sponge  them  well  with 
turpentine,  and  hang  them  in  a  warm  place  or  where  there 
is  a  current  of  air,  and  all  smell  of  turpentine  will  be  re- 
moved. 

STAINS  AND  SPOTS. 

Children's  clothes,  table  linens,  towels,  etc.,  should  be 
thoroughly  examined  before  wetting,  as  soap-suds,  wash- 
ing-fluids, etc.,  will  fix  almost  any  stain  past  removal. 
Many  stains  will  pass  away  by  being  simply  washed  in 
pure  soft  water ;  or  alcohol  will  remove,  before  the  arti- 
cles has  been  in  soap-suds,  many  stains.  Ironmold,  mil- 
dew, or  almost  any  similar  spot,  can  be  taken  out  by 
dipping  in  diluted  citric  acid ;  then  cover  with  salt,  and 
lay  in  the  bright  sun  until  the  stain  disappears.  If  of  long 
standing,  it  may  be  necessary  to  repeat  the  wetting  and  the 
sunlight.  Be  careful  to  rinse  in  several  waters  as  soon  as 
the  stain  is  no  longer  visible.  Ink,  fruit,  wine,  and  mil- 
dew stains  must  first  be  washed  in  clear,  cold  water,  re- 
moving as  much  of  the  spots  as  can  be ;  then  mix  one 
teaspoonful  of  oxalic  acid  and  half  a  pint  of  rain  water.  ^ 
Dip  the  stain  in  this,  and  wipe  off  in  clear  water.  Wash 
at  once,  if  a  fabric  that  will  bear  washing.  A  table- 
spoonful  of  white  currant  juice,  if  any  can  be  had,  is 
even  better  than  lemon.  This  preparation  may  be  used 
on  the  most  delicate  articles  without  injury.  Shake  It 


252  THE  E VERY-DAY  COOK-BOOK. 

up  before  using  it,  and  be  careful  and  put  out  of  the  reach  of 
meddlers  or  little  folks,  as  it  is  poisonous. 

TO  REMOVE  GREASE  SPOTS. 

An  excellent  mixture  to  remove  grease  spots  from  boys' 
and  men's  clothing  particularly,  is  made  of  four  parts  alcohol 
to  one  part  of  ammonia  and  about  half  as  much  ether  as  am- 
monia. Apply  the  liquid  to  the  grease  spot,  and  then  rub 
diligently  with  a  sponge  and  clear  water.  The  chemistry  of 
the  operation  seems  to  be  that  the  alcohol  and  ether  dissolve 
the  grease,  and  the  ammonia  forms  a  soap  with  it  which  is 
washed  out  with  the  water.  The  result  is  much  more  saJis- 
factory  than  when  something  is  used  which  only  seems  to 
spread  the  spot  and  make  it  fainter,  but  does  not  actually  re- 
move it.  If  oil  is  spilt  on  a  carpet  and  you  immediately 
scatter  corn-meal  over  it,  the  oil  will  be  absorbed  by  it.  Oil 
may  also  be  removed  from  carpets  on  which  you  do  not  dare 
put  ether  and  ammonia  by  laying  thick  blotting  paper  over  it 
and  pressing  a  hot  flat-iron  on  it.  Repeat  the  operation  sev- 
eral times,  using  a  clean  paper  each  time. 

STAINS  ON  MARBLE. 

Iron-rust  stains  on  marble  can  usually  be  removed  by  rub- 
bing with  lemon  juice.  Almost  all  other  stains  may  be  taken 
off  by  mixing  one  ounce  of  finely  powdered  chalk,  one  of 
pumice-stone,  and  two  ounces  of  common  soda.  Sift  these 
together  through  a  fine  sieve,  and  mix  with  water.  When 
thoroughly  mixed,  rub  this  mixture  over  the  stains  faithfully, 
and  the  stains  will  disappear.  Wash  the  marble  after  this 
with  soap  and  water,  dry  and  polish  with  a  chamois  skin,  and 
the  marble  will  look  like  new. 


A  thin  coating  of  three  parts  lard  melted  with  one  part 
rosin  applied  to  Stoves  and  grates  will  prevent  their  rusting 
in  summer. 


THE  EVERY-DAY  COOK-BOOK. 


PAINT  OR  VARNISH. 


253 


Oil  of  turpentine  or  benzine  will  remove  spots  of  paint, 
varnish,  or  pitch  from  white  or  colored  cotton  or  woollen 
goods.  After  using  it  they  should  be  washed  in  soapsuds. 

TO  REMOVE  INK  FROM  CARPETS. 

When  freshly  spilled,  ink  can  be  removed  from  carpets 
by  wetting  in  milk.  Take  cotton  batting  and  soak  up  all 
of  the  ink  that  it  will  receive,  being  careful  not  to  let  it 
spread.  Then  take  fresh  cotton,  wet  in  milk,  and  sop  it  up 
carefully.  Repeat  this  operation,  changing  cotton  and  milk 
each  time.  After  most  of  the  ink  has  been  taken  up  in  this 
way,  with  fresh  cotton  and  clean,  rub  the  spot.  Continue  till 
all  disappears  ;  then  wash  the  spot  in  clean  warm  water  and 
a  little  soap ;  rinse  in  clear  water,  and  rub  till  nearly  dry.  If 
the  ink  is  dried  in,  we  know  of  no  way  that  will  not  take 
the  color  from  the  carpet  as  well  as  the  ink,  unless  the  ink 
is  on  a  white  spot.  In  that  case  salts  of  lemon,  or  soft  soap^ 
starch,  and  lemon  juice  will  remove  the  ink  as  easily  as  if  on 
cotton. 

TO  REMOVE  INK  FROM  PAPER. 

Put  one  pound  of  chloride  of  lime  to  four  quarts  of 
water.  Shake  well  together  and  let  it  stand  twenty-four 
hours ;  then  strain  through  a  clean  cotton  cloth.  Add  one 
teaspoonful  of  acetic  acid  to  an  ounce  of  this  prepared 
lime  water,  and  apply  to  the  blot,  and  the  ink  will  disap- 
pear. Absorb  the  moisture  with  blotting-paper.  The  re- 
mainder may  be  bottled,  closely  corked,  and  set  aside  for 
future  use. 

An  occasional  feed  of  hard-boiled  eggs  made  fine  and 
mixed  with  cracker  crumbs  is  good  for  canary  birds.  Feed  a 
couple  of  thimblefuls  at  a  time. 


THE  E VERY-DAY  COOK-BOOK:. 

INK  ON  ROSEWOOD  OR  MAHOGANY. 

If  ink  has  been  unfortunately  spilled  on  mahogany, 
rosewood,  or  black  walnut  furniture,  put  half  a  dozen 
drops  of  spirits  of  nitre  into  a  spoonful  of  water,  and 
touch  the  stain  with  a  feather  wet  in  this;  as  soon  as  the 
ink  disappears,  rub  the  place  immediately  with  a  cloth 
ready  wet  in  cold  water,  or  the  nitre  will  leave  a  white 
spot  very  difficult  to  remove.  If  after  washing  off  the 
nitre  the  ink  spot  still  lingers,  make  the  mixture  a  little 
stronger  and  use  the  second  time,  and  never  forget  to 
wash  it  off  at  once. 

» 
COAL  FIRE. 

If  your  coal  fire  is  low,  throw  on  a  tablespoon  of  salt 
and  it  will  help  it  very  much. 

POLISH    FOR    BRIGHT   STOVES    AND  STEEL  ARTI- 
CLES. 

One  tablespoonful  of  turpentine;  one  tablespoonful  of 
sweet  oil;  emery  powder.  Mix  the  turpentine  and 
sweet  oil  together,  stirring  in  sufficient  emery  powder  to 
make  the  mixture  of  the  thickness  of  cream.  Put  it  on 
the  article  with  a  piece  of  soft  flannel,  rub  off  quickly 
with  another  piece,  then  polish  with  a  little  emery  pow- 
der and  clean  leather. 

TO  PREVENT  PUMPS  FROM  FREEZING. 

Take  out  the  lower  valve  in  the  fall,  and  drive  a  tack 
under  it,  projecting  in  such  a  way  that  it  cannot  quite 
close.  The  water  will  then  leak  back  into  the  well  or 
cistern,  while  the  working  qualities  of  the  pump  will  not 
be  damaged. 

'» 

To  keep  starch  from   sticking  to  irons  rub   the  irons 

with  a  little  piece  of  wax  or  spern. 


THE  EVER  Y  DA  Y  COOK-BOOK. 


TO  KEEP  OFF  MOSQUITOES. 


255 


Rub  exposed  parts  with  kerosene.  The  odor  is  not  noticed 
after  a  few  minutes,  and  children  especially  are  much  re- 
lieved by  its  use. 

TO  BRIGHTEN  GILT  FRAMES. 

Take  sufficient  flour  of  sulphur  to  give  a  golden  tinge  to 
about  one  and  one  half  pint  of  water,  and  in  this  boil  four 
or  five  bruised  onions,  or  garlic,  which  will  answer  the 
same  purpose.  Strain  off  the  liquid,  and  with  it,  when 
cold,  wash,  with  a  soft  brush,  any  gilding  which  requires 
restoring,  and  when  dry  it  will  come  out  as  bright  as  new 
work. 

TO  MAKE  HENS  LAY  IN  WINTER 

Keep  them  warm  ;  keep  corn  constantly  by  them,  but  do 
not  feed  it  to  them.  Feed  them  with  meat  scraps  when  lard 
or  tallow  has  been  tried,  or  fresh  meat.  Some  chop  green 
peppers  finely,  or  mix  cayenne  pepper  with  corn-meal  to 
feed  them.  Let  them  have  a  frequent  taste  of  green  food,  a 
little  gravel  and  lime,  or  clam-shells. 

TO  PRESERVE  STEEL  PENS. 

Steel  pens  are  destroyed  by  corrosion  from  acid  in  the  ink. 
Put  in  the  ink  some  nails  or  old  steel  pens,  and  the  acid 
will  exhaust  itself  on  them,  and  the  pens  in  use  will  not 
corrode. 

MICE. 

'Pumpkin  seeds  are  very  attractive  to  mice,  and  traps 
baited  with  them  will  soon  destroy  this  little  pest. 


256  THE  E VERY-DAY  COOK-BOOK. 


CAMPHOR. 

Placed  in  trunks  or  drawers  will  prevent  mice  from 
doing  them  injury. 

TO  CLEAN   COMBS. 

If  it  can  be  avoided/  never  wash  combs,  as  the  water 
often  makes  the  teeth  split,  and  the  tortoiseshell  or  horn 
of  which  they  are  made,  rough.  Small  brushes,  manu- 
factured purposely  for  cleaning  combs,  may  be  purchased 
at  a  trifling  cost;  with  this  the  comb  should  be  well 
brushed,  and  afterwards  wiped  with  a  cloth  or  towel. 

FOR  CLEANING  INK-SPOTS. 

Ink-spots  on  the  fingers  may  be  instantly  removed  by 
a  little  ammonia.  .Rinse  the  hands  after  washing  in 
clear  wate**.  A  little  ammonia  in  a  few  spoonfuls  of 
alcohol  is  excellent  to  sponge  silk  dresses  that  have 
grown  "  shiny"  or  rusty,  as  well  as  to  take  out  spots. 
A  silk,  particularly  a  black,  becomes  almost  like  new 
when  so  sponged. 

FOR  CLEANING  JEWELRY. 

For  cleaning  jewelry  there  is  nothing  better  than  am- 
monia and  water.  If  very  dull  or  dirty,  rub  a  little  soap 
on  a  soft  brush  and  brush  them  in  this  wash,  rinse  in 
cold  water,  dry  first  in  an  old  handkerchief,  and  then 
rub  with  buck  or  chamois  skin.  Their  freshness  and 
brilliancy  when  thus  cleaned  cannot  be  surpassed  by  any 
compound  used  by  jewelers. 

FOR  WASHING  SILVER  AND  SILVERWARE. 

For  washing  silver,  put  half  a  teaspoonful  ammonia  into 
the  suds;  have  the  water  hot;,  wash  quickly,  using  a  small 
brush,  rinse  in  hot  water,  and  dry  with  a  dean  linen 


THE  E VERY-DAY  COOK-BOOK, 

towei;  then  rub  very  dry  with  a  chamois-skin.  Washed 
in  this  manner,  silver  becomes  very  brilliant,  requires  no 
polishing  with  any  of  the  powders  or  whiting  usually 
employed,  and  does  not  wear  out.  Silver-plate,  jewelery, 
and  door-plates  can  be  beautifully  cleaned  and  made  to 
look  like  new  by  dropping  a  soft  cloth  or  chamois-skin 
in  a  weak  preparation  of  ammonia-water,  and  rubbing 
the  articles  with  it.  Put  half  a  teaspoonful  into  clear 
water  to  wash  tumblers  or  glass  of  any  kind,  rinse  and 
dry  well,  and  they  will  be  beautifully  clear. 

FOR  WASHING  GLASS  AND  GLASSWARE. 

For  washing  windows,  looking-glasses,  etc.,  a  little 
ammonia  in  the  water  saves  much  labor,  aside  from 
giving  a  better  polish  than  anything  else;  and  for  gene- 
ral house-cleaning  it  removes  dirt  smoke,  and  grease, 
most  effectually. 

INSECTS  AND  VERMIN. 

Dissolve  two  pounds  of  alum  in  three  or  four  quarts 
of  water.  Let  it  remain  over  night,  till  all  the  alum  is 
dissolved.  Then,  with  a  brush,  apply,  boiling  hot,  to 
every  joint  01  crevice  in  the  closet  or  shelves  where  Cro- 
ton  bugs,  ants,  cockroaches,  etc.,  intrude;  also  to  the 
joints  and  crevices  of  bedsteads,  as  bed  bugs  dislike  it 
as  much  as  Croton  bugs,  roaches,  or  ants.  Brush  all  the 
cracks  in  the  floor  and  mop-boards.  Keep  it  boiling  hot 
while  using. 

To  keep  woollens  and  furs  from  moths,  two  things  are 
to  be  observed — first,  to  see  that  none  are  in  the  articles 
when  they  are  put  away,  and  second  to  put  them  where 
the  parent  moth  cannot  enter.  Tin  cases,  soldered 
tignt,  whiskey  barrels  headed  so  that  not  even  a  liquid 
can  get  in  or  out,  have  been  used  to  keep  out  moths.  A 
piece  of  strong  brown  paper,  with  not  a  hole  through 


258  THE  E VERY-DAY  COOK-BOOK. 

which  even  a  large  pin  can  enter,  is  just  as  gool  Put 
the  articles  in  a  close  box  and  cover  every  joint  with 
paper,  or  resort  to  whatever  will  be  a  complete  covering. 
A  wrapper  of  common  cotton  cloth,  so  put  around  and 
secured,  is  often  used.  Wherever  a  knitting  needle  will 
oass  the  parent  moth  can  enter.  Carefully  exclude  the 
insec:  and  the  articles  will  be  safe. 


MOTHS  IN  CARPETS. 

Persons  troubled  with  carpet  moths  may  get  rid  of 
them  by  scrubbing  the  floor  with  strong  hot  salt  and 
water  before  laying  the  carpet,  and  sprinkling  the  carpet 
with  salt  o.ice  a  week  before  sweeping. 

SMOOTH  SAD-IRONS. 

To  have  your  sad-irons  clean  and  smooth  rub  them 
first  with  a  piece  of  wax  tied  in  a  cloth,  and  afterward 
scour  them  on  a  paper  or  thick  cloth  strewn  with  coarse 
Salt. 

TO    SWEETEN  MEAT. 

A  little  charcoal  thrown  into  the  pot  will  sweeten  meat 
that  is  a  little  old.  Not  if  it  is  anyway  tainted — it  is 
then  not  fit  to  eat — but  only  if  kept  a  little  longer  than 
makes  it  quite  fresh. 

STOVE   POLISH. 

Stove  lustre,  when  mixed  with  turpentine  and  ap- 
plied in  the  usual  manner,  is  blacker,  more  glossy,  and 
more  durable  than  when  mixed  with  any  other  liquid. 
The  turpentine  prevents  rust,  and  when  put  on  an  old 
justy  stove  will  make  it  look  as  well  as  new. 


THE   EVERYDAY  COCK-BOOK.  255 

CLEANING  WHITE    PAINT. 

Spirits  of  ammonia,  used  in  sufficient  quantity  to 
soften  the  water  and  ordinary  hard  soap,  will  make  the 
paint  look  white  and  clean  with  half  the  effort  of  any 
other  metftod  I  ever  have  tried.  Care  should  be  taken 
not  to  have  too  much  ammonia,  or  the  paint  will  be  in- 
jured. 

TO  CLEANSE  THE  INSIDE  OF  JARS. 

This  can  be  done  in  a  few  minutes  by  filling  up  the 
jars  with  hot  water  (it  need  not  be  scalding  hot),  and 
then  stirring  in  a  teaspoonful  or  more  of  baking  soda. 
Shake  well,  then  empty  the  jar  at  once,  and  if  any  of  the 
former  odor  remains  about  it,  fill  again  with  water  and 
soda;  shake  well,  and  linse  out  in  cold  water. 

FURNITURE  POLISH. 

Equal  proportions  of  linseed-oi'^  turpentine,  vinegar, 
and  spirits  of  wine. 

Mode :  When  used,  shake  the  mixture  well,  and  rub  on 
the  furniture  with  a  piece  of  linen  rag,  and  polish  with 
a  clean  duster.  Vinegar  and  oil,  rubbed  in  with  flannel, 
and  the  furniture  rubbed  with  a  clean  duster,  produce  a 
very  good  polish. 


Squeaking  doors  ought  to  have  the  hinges  oiled  by  a 
feather  dipped  in  some  linseed  oil. 


A  soft  cloth,  wetted  in  alcohol,  is  excellent  to  wipe  off 
French  plate-glass  and  mirrors. 


A  reel-hot  iron  will  soften  old  putty  so  that  it  can  be 
easily 


260  THE  EVER  Y-DA  Y  COOK-BOOK. 

TO  REMOVE  STAINS  PROM  MATTRESSES. 

Make  a  thick  paste  by  wetting  starch  with  cold  water. 
Spread  this  on  the  stain,  first  putting  the  mattress  in  the 
sun  ;  rub  this  off  after  an  hour  or  so,  and  if  the  ticking  is  not 
clean  try  the  process  again.  * 

KALSOMINING. 

For  plain  white  use  one  pound  white  glue,  twenty  pounds 
English  whiting  ;  dissolve  glue  by  boiling  in  about  three 
pints  of  water  ;  dissolve  whiting  with  hot  water ;  make  the 
consistency  of  thick  batter ;  then  add  glue  and  one  cup  soft 
soap.  Dissolve  a  piece  of  alum  the  size  of  a  hen's  egg,  add 
and  mix  the  whole  thoroughly.  Let  it  cool  before  using. 
If  too  thick  to  spread  nicely  add  more  water  till  it  spreads 
easily.  For  blue  tints  add  five  cents  worth  of  Prussian  blue 
and  a  little  Venetian  red  for  lavender.  For  peach  blow  use 
red  in  white  alone.  The  above  quantity  is  enough  to 
cover  four  ceilings,  sixteen  feet  square,  with  two  coats, 
and  will  not  rub  off  as  the  whitewash  does  made  of 
lime. 

PAPERING  WHITEWASHED  WALLS. 

There  are  many  ways,  but  we  mention  those  that  are 
the  most  reliable.  Take  a  perfectly  clean  broom,  and 
wet  the  walls  all  over  with  clean  water  ;  then  with  a 
small  sharp  hoe  or  scraper  scrape  off  all  the  old  white 
wash  you  can.  Then  cut  your  paper  of  the  right  length, 
and,  when  you  are  all  ready  to  put  on  the  paper,  wet  the 
wall  with  strong  vinegar.  Another  way  is  to  make  very 
thin  paste  by  dissolving  one  pound  of  white  glue  in  five 
quarts  of  warm  water,  and  wash  the  walls  with  it  before 
putting  on  the  paper.  A  very  good  way  is  to  apply  the 
paste  to  both  paper  and  wall.  The  paste  may  be  made 
from  either  wheat  or  rye  flour,  but  must  be  put  on  warm. 


THE  EVERYDAY  COOK-BOOK.  26 1 


HOW  TO  CLEAN  CORSETS. 

Take  out  the  steels  at  front  and  sides,  then  scrub 
thoroughly  with  tepid  or  cold  lather  of  white  castile 
soap,  using  avdy  small  scrubbing  brush.  Do  not  lay 
them  in  water.  When  quite  clean  let  cold  water  run  on 
them  freely  from  the  spigot  to  rinse  out  the  soap  thor- 
oughly. Dry  without  ironing  (after  pulling  lengthwise 
until  they  are  straight  and  shapely)  in  a  cool  place. 

TO  CLEAN  HAIRBRUSHES. 

Do  not  use  soap,  but  put  a  tablespoon  of  hartshorn 
into  the  water,  having  it  only  tepid,  and  dip  up  and 
down  until  clean;  then  dry  with  the  brushes  down,  and 
,hey  will  be  like  new  ones.  If  you  do  not  have  ammo- 
nia, use  soda;  a  teaspoonful  dissolved  in  the  water  will 
do  very  well. 

HOW  TO  WASH  FLANNELS. 

There  are  many  conflicting  theories  in  regard  to  the 
proper  way  to  wash  flannels,  but  I  am  convinced,  from 
careful  observation,  that  the  true  way  is  to  wash  them 
in  water  in  which  you  can  comfortably  bear  your  hand. 
Make  suds  before  putting  the  flannels  in,  and  do  not  rub 
soap  on  the  flannel.  I  make  it  a  rule  to  have  only  one 
piece  of  flannel  put  in  the  tub  at  a  time.  Wash  in  two 
suds  if  much  soiled;  then  rinse  thoroughly  in  clean, 
weak  suds,  wring,  and  hang  up;  but  do  not  take  flannels 
out  of  warm  water  and  hang  out  in  a  freezing  air,  a| 
that  certainly  tends  to  shrink  them.  It  is  better  to  dri 
them  in  the  house,  unless  the  sun  shines.  In  washing 
worsted  goods,  such  as  men's  pantaloons,  pursue  the 
same  course,  only  do  not  wring  them,  but  hang  them  up 
aiid  let  them  drain;  while  a  little  damp  bring  in  and 
press  smoothly  with  as  hot  an  iron  as  you  can  use  with- 


262  THE  E VERY-DAY  COOKBOOK. 

out  scorching  the  goods.     The  reason  for  not  wringing 
them  is  to  prevent  wrinkles. 

CLEANING   LACE. 

Cream-colored  Spanish  lace  can  be  cleaned  and  made 
to  look  like  new  by  rubbing  it  in  dry  flour;  rub  as  if  you 
were  washing  in  water.  Then  take  it  outdoors  and 
shake  all  the  flour  out;  if  not  perfectly  clean,  repeat  ihe 
rubbing  in  a  little  more  clean  flour.  The  flour  must  be 
very  thoroughly  shaken  from  the  lace,  or  the  result  wiil 
be  far  from  satisfactory.  White  knitted  hoods  can  be 
cleaned  in  this  way;  babies'  socks  also,  if  only  slightly 
soiled. 

NEW   KETTLES. 

The  best  way  to  prepare  a  new  iron  kettle  for  use  is  to 
fill  it  with  clean  potato  peelings,  boil  them  for  an  hour 
or  more,  then  wash  the  kettle  with  hot  water;  wipe  it 
dry,  and  rub  it  with  a  little  lard;  repeat  the  rubbing  f<jr 
half  a  dozen  times  after  using.  In  this  way  you  v.  ill 
prevent  rust  and  all  the  annoyances  liable  to  occur  in 
the  use  of  a  new  kettle. 

TO  KEEP  FLIES  OFF  GILT  FRAMES. 

Boil  three  or  four  onions  in  a  pint  of  water  and  apply 
with  a  soft  brush. 

TO  PREVENT  KNIVES  FROM  RUSTING. 

In  laying  aside  knives,  or  other  steel  implements,  they 
should  be  slightly  oiled  and  wrapped  in  tissue  paper  to 
prevent  their  rusting.  A  salty  atmosphere  will  in  a  short 
time  quite  ruin  all  steel  articles,  unless  some  such  pre- 
caution is  taken. 


THE  EVERY-DAY  COOK-BOOK,  263 


CEMENT   FOR   GLASSWARE. 

For  mending  valuable  glass  objects,  which  would  be 
disfigured  by  common  cement,  chrome  cement  may  be 
used.  This  is  a  mixture  of  five  parts  of  gelatine  to  one 
of  a  solution  of  acid  chromate  of  lime.  The  broken 
edges  are  covered  with  this,  pressed  together  and  ex- 
posed to  sunlight,  the  effect  of  the  latter  being  to  render 
the  compound  insoluble  even  in  boiling  water. 

WATERPROOF   PAPER. 

Excellent  paper  for  packing  may  be  made  of  old  news- 
papers; the  tougher  the  paper  of  course  the  better.  A 
mixture  is  made  of  copal  varnish,  boiled  linseed  oil  and 
turpentine,  in  equal  parts.  It  is  painted  on  the  paper 
with  a  flat  varnish  brush  an  inch  and  a  half  wide,  and 
the  sheets  are  laid  out  to  dry  for  a  few  minutes.  This 
paper  has  been  very  successfully  used  for  packing  plants 
for  sending  long  distances,  and  is  probably  equal  to  the 
paper  commonly  used  by  nurserymen. 

RECIPE  FOR  VIOLET  INK. 

To  make  one  gallon,  take  one  ounce  of  violet  analine; 
dissolve  it  in  one  gill  of  hot  alcohol.  Stir  it  a  few  mo- 
mente.  When  thoroughly  dissolved  add  one  gallon  of 
boiling  water,  and  the  ink 'is  made.  As  the  aniline  co' 
ors  vary  a  greac  deal  in  quality,  the  amount  of  dilut'^  » 
must  vary  with  the  sample  used  and  the  shade  deter* 
mined  by  trial. 

PERSPIRATION. 

The  unpleasant  odor  produced  by  perspiration  is  fre- 
quently the  source  of  vexation  to  persons  who  are  sub- 
ject to  it.  Nothing  is  simpler  than  to  remove  this  odor 


?&4  THE  E VERY-DAY  COOK-BOOK.  ** 

much  more  effectually  than  by  the  application  of  such 
costly  unguents  and  perfumes  as  are  in  use.  It  is  only 
necessary  to  procure  some  of  the  compound  spirits  of 
ammonia,  and  place  about  two  tablespoonsful  in  a  basin 
of  water.  Washing  the  face,  hands,  and  arms  with  this 
leaves  the  skin  as  clean,  sweet,  and  fresh  as  one  could 
wish.  The  wash  is  perfectly  harmless  and  very  cheap. 
It  is  recommended  on  the  authority  of  an  experienced 
physician. 

RENEWING  OLD  KID  GLOVES. 

Make  a  thick  mucilage  by  boiling  a  handful  of  flax  seed; 
add  a  little  dissolved  toilet  soap;  then,  when  the  mixture 
cools,  put  the  glove  on  the  hands  and  rub  them  with  a 
piece  of  white  flannel  wet  with  the  mixture.  Do  not  wet 
the  gloves  through. 

COLOGNE  WATER. 

Take  a  pint  of  alcohol  and  put  in  thirty  drops  of  oil  of 
lemon,  thirty  of  bergamot,  and  half  a  gill  of  water.  It 
musk  or  lavender  is  desired,  add  the  same  quantity  oJ 
each.  The  oils  should  be  put  in  the  alcohol  and  shakes 
well  before  the  water  is  added.  Bottle  it  for  use. 

TO  CLEANSE  A   SPONGE. 

By  rubbing  a  fresh  lemon  thoroughly  into  a  soured 
sponge  and  rinsing  it  several  times  in  lukewarm  water, 
'*,  will  become  as  sweet  as  when  new. 

ICY  WINDOWS. 

^indows  may  be  kept  free  from  ice  and  polished  by 
rubbing  the  glass  with  a  sponge  dipped  in  alcohol. 


To  remove  blood  stains  from  cloth,  saturate  with  kero- 
sene, and  after  standing  a  little  wash  in  warm  water. 


THE  E VERY-DAY  COOK-BOOK.  265 


CAMPHOR  ICE. 

One  ounce  of  lard,  one  ounce  of  spermaceti,  one  ounce 
of  camphor,  one  ounce  of  almond  oil,  one  half  cake  of 
white  wax;  melt  and  turn  into. moulds. 

STARCH   POLISH. 

Take  one  ounce  of  spermaceti  and  one  ounce  of  white 
Wax,  melt  and  run  it  into  a  thin  cake  on  a  plate.  A 
piece  the  size  of  a  quarter  dollar  added  to  a  quart  of 
prepared  starch  gives  a  beautiful  lustre  to  the  clothes 
and  prevents  the  iron  from  sticking. 

TO  CLEAN  FEATHERS. 

Cover  the  feathers  with  a  paste  made  of  pipe-clav  and 
water,  rubbing  them  one  way  only.  When  quite  dry, 
shake  off  all  the  powder  and  curl  with  a  knife.  Grebe 
feathers  may  be  washed  with  white  soap  in  soft  water. 

TO  TEST  NUTMEGS. 

To  test  nutmegs  prick  them  with  a  pin,  and  if  they  are 
good  the  oil  will  instantly  spread  around  the  puncture. 

TO  CLEAN  MICA. 

Mica  in  stoves  when  smoked,  is  readily  cleaned  by  tak. 
ing  it  out  and  thoroughly  washing  with  vinegar  a  httls 
diluted.  If  the  black  does  not  come  off  at  once,  let  if 
soak  a  little. 

TO  SOFTEN  HARD  WATER. 

Add  half  a  pound  of  the  best  quick  lime,  dissolved  in 
water  to  every  hundred  gallons.  Smaller  proportions 
may  be  more  conveniently  managed,  and  if  allowed  to 


266  THE  E VERY-DAY  COOK-BOOK. 

stand  a  short  time  the  lime  will  have  united  with  the 
carbonate  of  lime  and  been  deposited  at  the  bottom  of 
the  receptacle.  Another  way  is  to  put  a  gallon  of  lye 
into  a  barrelful  of  water. 

TO   DESTROY  VERMIN   IN   THE  HAIR. 

Powdered  cevadilla  one  ounce,  powdered  staves-acre 
one  ounce,  powdered  panby  seed  one  ounce,  powdered 
tobacco  one  ounce.  Mix  well  and  rub  among  the  roots 
of  the  hair  thoroughly. 

TO  REMOVE  BRUISES  FROM  FURNITRUE. 

Wet  the  bruised  spot  with  warm  water.  Soak  a  piece 
of  brown  paper  of  several  thicknesses  in  warm  water, 
and  layover  the  place.  Then  apply  a  warm  flat  iron  until 
the  moisture  is  gone.  Repeat  the  process  if  needful,  and 
the  bruise  will  disappear. 

PEARL  SMELLING  SALTS. 

Powdered  carbonate  of  ammonia,  one  ounce;  strong 
solution  of  ammonia,  half  a  fluid  ounce;  oil  of  rosemary, 
ten  drops;  oil  of  bergamot,  ten  drops.  Mix,  and  while 
moist  put  in  a  wide-mouthed  bottle  which  is  to  be  well 
closed. 

POUNDED  GLASS. 

Pounded  glass,  mixed  with  dry  corn-meal,  and  placed 
within  the  reach  of  rats,  it  is  said,  will  banish  them  from 
the  premises;  or  sprinkle  cayenne  pepper  in  their  holes 

POLISH  FOR  BOOTS. 

Take  of  ivory-black  and  treacle  each  four  ounces;  sul 
phuric  acid,  one  ounce;  best  olive  oil,  two  spoonfuls,  besl 
;vh He- wine  vinegar,  three  half-pints;  mix  the  ivory-black 


THE  E VERY-DAY  COOK-BOOK.  267 

and  treacle  well  in  an  earthen  jar;  then  add  the  sulphuric 
acid,  continuing  to  stir  the  mixture;  next  pour  in  the  oil; 
and^  lastly,  add  the  vinegar,  stiring  it  in  by  degrees  un- 
til thoroughly  incorporated. 

TO  CLEAN  PLATE. 

Wash  the  plate  well  to  remove  all  grease,  in  a  strong 
lather  of  common  yellow  soap  and  boiling  water,  and 
wipe  it  quite  dry;  then  mix  as  much  hartshorn  powder  as 
wul  be  required,  into  a  thick  paste,  with  cold  water  or 
spirits  of  wine;  smear  this  lightly  over  the  plate  with  a 
piece  of  soft  rag,  and  leave  it  for  some  little  time  to  dry. 
When  perfectly  dry,  brush  it  off  quite  clean  with  a  soft 
plate-brush,  and  polish  the  plate  with  a  dry  leather.  It 
the  plate  be  very  dirty,  or  much  tarnished,  spirits  of  wine 
will  be  found  to  answer  better  than  the  water  for  mixing 
the  paste. 

TO  CLEAN  DECANTERS. 

Roll  up  in  small  pieces  some  soft  brown  or  blotting 
paper;  wet  them,  and  soap  them  well.  Put  them  into 
the  decanters  about  one  quarter  full  of  warm  water; 
shake  them  well  for  a  few  moments,  then  rinse  with  clear 
cold  water;  wipe  the  outsides  with  a  nice  dry  cloth,  put 
the  decanters  to  drain,  and  when  dry  they  will  be  almost 
as  bright  as  new  ones. 

SPOTS  ON  TOWELS  AND  HOSIERY. 

Spots  on  towels  and  hosiery  will  disappear  with  htdva 
trouble  if  a  little  ammonia  is  put  into  enough  water  to 
soak  the  articles,  and  they  are  left  in  it  an  hour  or  two 
before  washing;  and  if  a  cupful  is  put  into  the  water  in 
which  white  clothes  are  soaked  the  night  before  washing, 
the  ease  with  which  the  articles  can  be  washed,  and  theii 
great  whiteness  and  clearness  when  dried  will  be  very 


268  THE  EVERY-DAY 

gratifying.  Remembering  the  small  sum  paid  for  three 
quarts  of  ammonia  of  common  strength,  one  can  easily 
see  that  no  bleaching  preparation  can  be  more  cheaply 
obtained. 

No  articles  in  kitchen  use  are  so  likely  to  be  neglected 
and  abused  as  the  dish-cloths  and  dish-towels;  and  in 
washing  these,  ammonia,  if  properly  used,  is  a  greater 
comfort  than  anywhere  else.  Put  a  teaspoon ful  into  the 
water  in  which  these  cloths  are,  or  should  be  \vasheq 
every  day;  rub  soap  on  the  towels.  Put  them  in  the 
water;  let  them  stand  a  half  hour  or  so,  then  rub  them 
out  thoroughly,  rinse  faithfully,  and  dry  out-doors  in 
clear  air  and  sun,  and  dish-cloths  and  towels  need  never 
look  gray  and  dingy — a  perpetual  discomfort  to  all  house- 
keepers. 

CROUP. 

Croup,  it  is  said,  can  be  cured  in  one  minute,  and  the 
remedy  is  simply  alum  and  sugar.  The  way  to  accom- 
plished the  deed  is  to  take  a  knife  or  grater,  and  shave 
off  in  small  particles  about  a  teaspoonful  of  alum;  then 
mix  it  with  twice  its  amount  of  sugar,  to  make  it  palata- 
ble, and  administer  it  as  quickly  as  possible.  Almost 
instantaneous  relief  will  follow. 


In  the  summer  season  it  is  not  an  uncommon  thing 
«r  persons  going  into  the  woods  to  be  poisoned  by  con- 
tact wi*h  dogwood,  ivy,  or  the  poison  oak.  The  severe 
itching  and  smarting  which  is  thus  produced  may  be  re- 
lieved by  first  washing  the  parts  with  a  solution  of 
saleratus,  two  teaspoonfuls  to  the  pint  of  water,  and  then 
applying  cloths  wet  with  extract  of  hamammellis.  Take 
a  dose  of  Epsom  salts  internally  or  a  double  Rochelle 
powder. 


THE  E VERY-DAY  COOK-BOOX.  269 

CONVULSION   FITS. 

Convulsion  fits  sometimes  follow  the  feverish  rest- 
lessness produced  by  these  causes;  in  which  case  a  hot 
bath  should  be  administered  without  delay,  and  the 
lower  parts  of  the  body  rubbed,  the  bath  being  as  hot  as 
it  can  be  without  scalding  the  tender  skin. 

BURNS    AND   SCALDS. 

A  burn  or  scald  is  always  painful;  but  the  pain  can  be 
instantly  relieved  by  the  use  of  bi-carbonate  of  soda,  or 
common  .baking  soda  (saieratus).  Put  two  tablespoons- 
lul  of  soda  in  a  half  cup  of  water.  Wet  a  piece  of  linen 
}oth  in  the  solution  and  lay  it  en  the  burn.  The  pain 
will  disappear  as  if  by  magic.  If  the  burn  is  so  deep 
that  the  skin  has  peeled  off,  dredge  the  dry  soda  direc* 
tly  on  the  part  affected. 

CUTS. 

For  a  slight  cuts  there  is  nothing  better  to  control  the 
hemorrhage  than  common  unglazed  brown  wrapping 
paper,  such  as  is  used  by  marketmen  and  grocers;  a 
piece  to  be  bound  over  the  wound. 

COLD  ON  THE  CHEST. 

A  flannel  dipped  in  boiling  water,  and  sprinkled  with 
turpentine,  laid  on  the  chest  as  quickly  as  possible,  will 
relieve  the  most  severe  cold  or  hoarseness. 

BLEEDING   FROM   THE   NOSE. 

Many  children,  especially  those  of  a  sanguineoui 
temperament,  are  subject  to  sudden  discharges  of  blooo 
from  some  part  of  the  body;  and  as  all  such  fluxes  ar* 
\n  general  the  result  of  an  effort  of  nature  to  relieve  th* 


2/0  THE  E  VERY-DAY  CuOX  BOOK. 

system  from  some  overload  or  pressure,  such  discharges, 
anless  in  excess,  and  when  likely  T  produce  debility, 
should  not  be  rashly  or  too  abruptly  Checked.  In  gen- 
eral, these  discharges  are  confined  to  the  summer  o** 
spring  months  of  the  year,  and  follow  pains  in  the  head, 
a  sense  of  drowsiness,  languor,  or  oppression  ;  and  as 
such  symptoms  are  relieved  by  the  loss  of  Wood,  the 
hemorrhage  should,  to  a  certain  extent,  be  ei  rouraged. 
When,  however,  the  bleeding  is  excessive,  or  i\vvrns  too 
frequently,  it  becomes  necessary  to  apply  meanv  \o  sub- 
due or  mitigate  the  amount.  For  this  purpose  tk%  sud- 
den  and  unexpected  application  of  cold  is  itself  suffidea^ 
in  most  cases,  to  arrest  the  most  active  hemorrhage.  *  - 
wet  towel  laid  suddenly  on  the  back,  between  the  shou! 
ders,  and  placing  the  child  in  a  recumbent  posture  i? 
often  sufficient  to  effect  the  object;  where,  however,  the 
effusion  resists  such  simple  means,  napkins  wrung  out  of 
cold  water  must  be  laid  across  the  forehead  and  nose, 
the  hands  dipped  in  cold  water,  and  a  bottle  of  ho; 
water  applied  to  the  feet.  If,  in  spite  of  these  means, 
the  bleeding  continues,  a  little  fine  wool  or  a  few  folds 
of  lint,  tied  together  by  a  piece  of  thread,  must  be 
pushed  up  the  nostril  from  which  the  blood  flows,  to  act 
as  a  plug  and  pressure  on  the  bleeding  vessel.  When 
the  discharge  has  entirely  ceased,  the  plug  is  to  be  pulled 
out  by  means  of  the  thread.  To  prevent  a  repetition  of 
the  hemorrhage,  the  body  should  be  sponged  ever  morn- 
ing with  cold  water,  and  the  child  put  under  a  course  of 
steel  wine,  have  open-air  exercise,  and,  if  possible,  salt- 
water bathing.  For  children,  a  key  suddenly  dropped 
down  the  back  between  the  skin  and  clothes,  will  often 
immediately  arrest  a  copious  bleeding. 

CHILBLAINS. 

Chilblains  are  most  irritating  to  children.     The  fol- 
lowing is   an   infallible   cure  for  unbroken  chilblains; 


THE  E VERY-DAY  COOK-BOOK. 

Hydrochloric  acid,  diluted,  one  quarter  ounce;  hydro- 
cyanic acid,  diluted,  30  drops;  camphor-water,  six 
ounces.  This  chilblain  lotion  cures  mild  cases  by  one 
application.  It  is  i.  deadly  poison,  and  should  be  kept 
under  lock  and  key.  A  responsible  person  should  apply 
it' to  the  feet  of  children.  This  must  not  be  applied  to 
broken  chilblains. 

TO  CURE  A  STING  OF  BEE  OR  WASP. 

Mix  common  earth  with  water  to  about  the  consistency 
of  mud.  Apply  at  once. 

FOR    TOOTHACHE. 

Alum  reduced  to  an  impalpable  powder,  two  drachms; 
nitrous  spirit  of  ether,  seven  drachms;  mix  and  apply  to 
the  tooth. 

CHOKING. 

A  piece  of  food  lodged  in  the  throat  may  sometimes 
be  pushed  down  with  the  finger,  or  removed  with  a.  hair- 
pin quickly  straightened  and  hooked  at  the  end,  or  by 
two  or  three  vigorous  blows  on  the  back  between  the 
shoulders. 


A  very  excellent  carminative  powder  for  flatulent  in- 
fants may  be  kept  in  the  house,  and  employed  with  ad- 
vantage, whenever  the  child  is  in  pain  or  griped,  by 
dropping  five  grains  of  oil  of  aniseed  and  two  of  pepper- 
mint on  half  an  ounce  of  lump  sugar,  and  rubbing  it  ire 
a  mortar,  with  a  drachm  of  magnesia,  into  a  fine  powder. 
A  small  quantity  of  this  may  be  given  in  a  kittle  water 
at  any  time,  and  always  with  benefit. 


272  THE  E  VER  Y-DA  Y  COOK-BOOK'. 


CUBES  BERRIES  FOR  CATARRH. 

A  new  remedy  for  catarrh  is  crushed  cubeb  berries 
Smoked  *n  a  pipe,  emitting  the  smoke  through  the  nose; 
after  a  few  trials  this  will  be  easy  to  do.  If  the  nose  is 
stopped  up  so  that  it  is  almost  impossible  to  breathe,  one 
pipeful  will  make  the  head  as  clear  as  a  bell.  For  sore 
throat,  asthma,  and  bronchitis,  swallowing  the  smoke 
effects  immediate  relief.  It  is  the  best  remedy  in  the 
world  for  offensive  breath,  and  will  make  the  most  foul 
breath  pure  and  sweet.  Sufferers  from  that  horrid  dis- 
ease, ulcerated  catarrh,  will  find  this  remedy  unequaled, 
and  a  month's  use  will  cure  the  most  obstinate  case.  A 
single  trial  will  convince  anyone.  Eating  the  uncrushed 
berries  is  also  good  for  sore  throat  and  all  bronchial 
complaints.  After  smoking,  do  not  expose  yourself  to 
cold  air  for  at  least  fifteen  minutes. 


DIARRHCEA. 

For  any  form  of  diarrhoea  that,  by  excessive  action, 
demands  a  speedy  correction,  the  most  efficacious  remedy 
that  can  be  employed  in  all  ages  and  conditions  of  child- 
hood is  the  tincture  of  kino,  of  which  from  ten  to  thirty 
drops,  mixed  with  a  little  sugar  and  water  in  a  spoon, 
are  to  be  given  every  two  or  three  hours  till  the  undue 
action  has  been  checked.  Often  the  change  of  diet  to 
rice,  milk,  eggs,  or  the  substitution  of  animal  for  vegeta- 
ble food,  vice  versa,  will  correct  an  unpleasant  and  almost 
chronic  state  of  diarrhoea. 


If  it  is  not  convenient  to  fill  flannel  bags  for  the  sick 
room  with  sand,  bran  will  answer  the  purpose  very  wellr 
and  will  retain  the  heat  a  long  time. 


THE  E VERY-DAY  COOK-BOOK. 


BITES  OP  DOGS. 


273 


The  only  safe  remedy  in  case  of  a  bite  from  a  dog  sue- 
pected  of  madness,  is  to  burn  out  the  wound  thoroughly 
with  red-hot  iron,  or  with  lunar  caustic,  for  fully  eight 
seconds,  so  as  to  destroy  the  entire  surface  of  the  wound. 
Do  this  as  soon  as  possible,  for  no  time  is  to  be  lost.  Of 
course  it  will  be  expected  that  the  parts  touched  with  the 
caustic  will  turn  black. 

MEASLES  AND  SCARLATINA. 

Measles  and  scarlatina  much  resemble  each  other  in  their 
early  stages  ;  headache,  restlessness,  and  fretfulness  are  the 
symptoms  of  both.  Shivering  fits,  succeeded  by  a  hot  skin  ; 
pains  in  the  back  and  limbs,  accompanied  by  sickness,  and, 
in  severe  cases,  sore  throat ;  pain  about  the  jaws,  difficulty 
in  swallowing,  running  at  the  eyes,  which  become  red 
and  inflamed,  while  the  face  is  hot  and  flushed,  often 
distinguish  scarlatina  and  scarlet  fever,  of  which  it  is  only 
a  mild  form.  While  the  case  is  doubtful,  a  dessertspoonful 
of  spirit  of  nitre  diluted  in  water,  given  at  bedtime,  will 
throw  the  child  into  a  gentle  perspiration,  and  will  bring 
out  the  rash  in  either  case.  In  measles,  this  appears  first 
on  the  face  ;  in  scarlatina,  on  the  chest  ;  and  in  both  cases, 
a  doctor  should  be  called  in.  In  scarlatina,  tartar-emetic 
powder  or  ipecacuhana  may  be  administered  in  the  mean- 
time. 

STYE  IN  THE  EYE. 

Styes  are  little  abcesses  which  form  between  the  roots 
of  the  eyelashes,  and  are  rarely  larger  than  a  small  pea. 
The  best  way  to  manage  them  is  to  bathe  them  frequently 
with  warm  water  ;  or  in  warm  poppy-water,  if  very  pain- 
ful. When  they  have  burst,  use  an  ointment  composed 
of  one  part  of  citron  ointment  and  four  of  spermaceti, 


274  THE  EVERY-DAY  COOK-BOOK". 

well  rubbed  together,  and  smear  along  the  edge  of  the  eye- 
lid. Give  a  grain  or  two  of  calomel  with  five  or  eight 
grains  of  rhubarb,  according  fo  the  age  of  the  child,  twice 
a  week.  The  old-fashioned  and  apparent^  absurd  practice 
of  rubbing  the  stye  with  a  ring,  is  as  good  and  speedy  a  cure 
as  that  by  any  process  of  medicinal  application  ;  though  the 
number  of  times  it  is  rubbed,  or  the  quality  of  the  ring 
and  direction  of  the  strokes,  has  nothing  to  do  with  its 
success.  That  pressure  and  the  friction  excite  the  vessels 
of  the  part,  and  cause  an  absorption  of  the  effused  matter 
under  the  eyelash.  The  edge  of  the  nail  will  answer  as  well 
as  a  ring. 

FOR  CONSTIPATION. 

One  or  two  figs  eaten  fasting  is  sufficient  for  some,  and 
they  are  especially  good  in  the  case  of  children,  as  there  is 
no  trouble  in  getting  them  to  take  them.  A  spoon  of  wheat- 
en  bran  in  a  glass  of  water  is  a  simple  remedy  and  quite 
effective. 

LEANNESS. 

Is  caused  generally  by  lack  of  power  in  the  digestive 
organs  to  digest  and  assimilate  the  fat-producing  elements 
of  food.  First  restore  digestion,  take  plenty  of  sleep,  drink 
all  the  water  the  stomach  will  bear  in  the  morning  on 
rising,  take  moderate  exercise  in  the  open  air,  eat  oatmeal, 
cracked  wheat,  Graham  mush,  baked  sweet  apples,  roasted 
and  broiled  beef,  cultivate  jolly  people,  and  bathe 
daily. 

SUPERFLUOUS  HAIRS. 

Are  best  left  alone.  Shaving  only  increases  the  strength 
of  the  hair,  and  all  depilatories  are  dangerous  and 
sometimes  disfigure  the  face.  The  only  sure  plan  is 
to  spread  on  a  piece  of  leather  equal  parts  of  gar- 


THE  B VERY-DAY  COOK-BOOK.  2?$ 

banum  and  pitch  plaster,  lay  it  on  the  hair  as  smoothly 
as  possible,  let  it  remain  three  or  four  minutes,  then  re- 
move it  with  the  hairs,  root  and  branch.  This  is  severe 
but  effective.  Kerosene  will  also  remove  them.  If  sore 
after  using,  rub  on  sweet  oil. 

THE    BREATH. 

Nothing  makes  one  so  disagreeable  to  others  as  a  bad 
breath.  It  is  caused  by  bad  teeth,  diseased  stomach,  or 
disease  of  the  nostrils.  Neatness  and  care  of  the  health 
will  prevent  and  cure  it. 

THE  QUININE    CURE   FOR  DRUNKENNESS. 

Pulverize  one  pound  of  fresh  quill-red  Peruvian  bark, 
and  soak  it  in  one  pint  of  diluted  alcohol.  Strain  and 
evaporate  down  to  one  half  pint.  For  the  first  and 
<econd  days  give  a  teaspoonful  every  three  hours.  If 
too  much  is  taken,  headache  will  result,  and  in  that  case 
the  doses  should  be  diminished.  On  the  third  day  give 
one  half  a  teaspoonful;  on  the  fourth  reduce  the  dose 
to  fifteen  drops,  then  to  ten,  and  then  to  five.  Seven 
days,  it  is  said,  will  cure  average  cases,  though  some  re- 
quire a  whole  month. 

FOR  SORE  THROAT. 

Cut  slices  of  salt  pork  or  fat  bacon;  simmer  a  few 
moments  in  hot  vinegar,  and  apply  to  throat  as  hot  as 
possible.  When  this  is  taken  off,  as  the  throat  is  re- 
lieved, put  around  a  bandage  of  soft  flannel.  A  gargle 
of  equal  parts  of  borax  and  alum,  dissolved  in  water,  is 
also  excellent.  To  be  used  frequently. 

A  GOOD  CURE  FOR  COLDS. 

Boil  two  ounces  of  flaxseed  in  one  quart  of  water; 
strain  and  add  two  ounces  of  rock  candy,  one  half  m"" 


2/6  THE   E VERY-DAY  COOK-BOOK. 

of  honey,  juice  of  three  lemons;  mix,  and  let  all  boil 
well;  let  cool,  and  bottle.  Dose :  one  cupful  on  going  to 
bed,  one  half  cupful  before  meals.  The  hotter  you  drink 
it  the  better. 

TO  STOP  BLEEDING. 
A  handful  of  flour  bound  on  the  cut. 

A  HEALTHFUL  APPETIZER. 

How  often  we  hear  women  who  do  their  own  cooking 
say  that  by  the  time  they  have  prepared 'a  meal,  and  it  is 
ready  for  the  table,  they  are  too  tired  to  eat.  One  way 
to  mitigate  this  is  to  take,  about  half  an  hour  before  din- 
ner, a  raw  egg,  beat  it  until  light,  put  in  a  little  sugar 
and  milk,  flavor  it,  and  "drink  it  down;"  it  will  remove 
the  faint,  tired -out  feeling,  and  will  not  spoil  your  appe- 
tite for  dinner. 

TO  REMOVE  DISCOLORATION  FROM  BRUISES. 

Appiy  a  cloth  wrung  out  in  very  hot  water,  and  renew 
frequently  until  the  pain  ceases.  Or  apply  raw  beef- 
§teak. 

EARACHE. 

There  is  scarcely  any  ache  to  \vhich  children  are  sub- 
ject so  hard  to  bear  and  difficult  to  cure  as  the  earache; 
but  there  is  a  remedy  never  known  to  fail.  Take  a  bit 
cf  cotton  batting,  put  upon  it  a  pinch  of  black  pepper, 
gather  it  upan.l  tie  it,  dip  in  sweet  oil  and  insert  into 
the  ear;  put  a  flannel  bandage  over  the  head  to  keep  it 
warm.  It  will  give  immediate  relief.  As  soon  as  any 
soreness  is  felt  in  the  ear,  let  three  or  four  drops  of  the 
tincture  of  arnica  be  poured  in  and  the  orifice  be  filled 
with  a  little  cotton  wool  to  exclude  the  air.  If  the  arni- 
ca be  not  resorted  to  until  there  is  actual  pain,  then  the 


THE  E VERY-DAY  COOK-BOOK. 

cure  may  not  be  as  speedy,  but  it  is  just  as  certain,  al- 
though it  may  be  necessary  to  repeat  the  operation.  It 
e,  a  sure  preventive  against  gathering  in  the  ear,  which 
/s  the  usual  cause  of  earache. 


TO  CURE  TOOTHACHE. 

The  worst  toothache,  or  neuralgia  coming  from  the 
teeth,  may  be  speedily  and  delightfully  ended  by  the  ap- 
plication of  a  bit  of  clean  cotton,  saturated  in  a  solution 
of  ammonia,  to  the  defective  tooth.  Sometimes  the  late 
sufferer  is  prompted  to  momentary  laughter  by  the  ap- 
plication, but  the  pain  will  disappear. 

FOR  FELON. 

Take  common  rock  salt,  as  used  for  salting  down  pork 
or  beef,  dry  in  an  oven,  then  pound  it  fine  and  mix  with 
spirits  of  turpentine  in  equal  parts;  put  it  in  a  rag  and 
wrap  it  around  the  parts  affected;  as  it  gets  dry  put  of 
more,  and  in  twenty-four  hours  you  are  cured.  Tt, 
felon  will  be  dead. 


Coffee  pounded  in  a  mortar  and  roasted  on  an  iron 
plate;  sugar  burned  on  hot  coals,  and  vinegar  boiled  with 
myirh  and  sprinkled  on  the  floor  and  furniture  of  a  sick 
room  are  excellent  deodorizers 


THE  skin  of  a  boiled  egg  is  the  most  efficacious  rem- 
edy that  can  be  applied  to  a  boil.  Peel  it  carefully,  wet 
and  apply  to  the  part  affected.  It  will  draw  off  the  mat- 
ter, and  relieve  the  soreness  in  a  few  hours. 


2/8  THE  E VERY-DAY  COOK-BOOK. 

TO  CURE  A  WHITLOW. 

As  soon  as  the  whitlow  has  risen  distinctly,  a  pretty 
large  piece  should  be  snipped  out,  so  that  the  watery 
matter  may  readily  escape,  and  continue  to  flow  out  as 
fast  as  produced.  A  bread-and-water  poultice  should  be 
put  on  fora  few  days,  when  the  wound  should  be  bound 
up  lightly  with  some  mild  ointment,  when  a  cure  will  be 
speedily  completed.  Constant  poulticing  both  before 
and  after  the  opening  of  the  whitlow  is  the  only  practice 
needed;  but  as  the  matter  lies  deep,  when  it  is  necessary 
to  open  the  abscess,  the  incision  must  be  made  deep  to 
reach  the  suppuration. 

TAPE-WORMS. 

Tape-worms  are  said  to  be  removed  by  refraining 
from  supper  and  breakfast,  and  at  eight  o'clock  taking 
one  third  part  of  two  hundred  minced  pumpkin  seeds, 
the  shells  of  which  have  been  removed  by  hot  water;  at 
nine  take  another  third,  at  ten  the  remainder,  and  follow 
it  a  eleven  with  strong  dose  of  castor  oil. 

FOR  A  CAKED  BREAST. 

Batce  large  potatoes,  put  two  or  more  in  a  woollen 
vtocking;  crush  them  soft  and  apply  to  the  breast  as  hot 
fc;  can  be  borne;  repeat  constantly  till  relieved. 


A  GOOD  remedy  for  blistered  feet  from  long  walking  is 
to  rub  the  feet  at  going  to  bed  with  spirits  mixed  with 
tallow  dropped  from  a  lighted  candle  into  the  palm  of 
ihe  hand. 


A  I.ADY  writes  that  sufferers  from  asthma  should  get  a 
muskrat  skin  and  wear  it  over  their  lungs,  with  the  fur 
side  next  t.o  the  body.  It  will  bring  certain  relief. 


THE  E VERY-DAY  COOK-BOOK.  2/9 

CHAPPED  HANDS. 

Powdered  starch  is  an  excellent  preventive  of  chap- 
ping of  the  hands,  when  it  is  rubbed  over  them  after 
washing  and  drying  thejn  thoroughly.  It  will  also  pre- 
vent the  needle  in  sewing  from  sticking  and  becoming 
rusty.  It  is  therefore  advisable  to  have  a  small  box  of  it 
in  the  work-box  or  basket,  and  near  your  wash-basin. 

LUNAR  CAUSTIC. 

Lunar  caustic,  carefully  applied  so  as  not  U<  touch  the 
skin,  will  destroy  warts. 

CURE     FOR     RHEUMATISM    AND     BJ/JJOUS     HEAD- 

ACHE. 

Finest  Turkey  rhubarb,  half  an  ounc^,;  carbonate  mag- 
nesia, one  ounce;  mix  intimately;  keep  well  corked  in 
glass  bottle.  Dose:  one  teaspoonful,  in  milk  and  sugar, 
the  first  thing  in  the  morning;  repent  till  cured.  Tried 
with  success. 

FEVER  AND  A.GUE. 

Four  ounces  galangal  root  in  a  quart  of  gin,  steeped 
in  a  warm  place;  take  jften. 


FOR  a  simple  fainting  fit  a  horizontal  position  and 
fresh  air  will  usually  suffice.  If  a  person  received  a  se- 
vere shock  caused  by  a  fall  or  blow,  handle  carefully 
without  jarring.  A  horizontal  position  is  best.  Loosen 
all  tight  clothing  from  the  throat,  chest,  and  waist.  If 
the  patient  can  swallow,  give  half  teaspoonful  aromatic 
soirits  of  ammonia  in  a  little  water.  If  that  cannot  be 
procured,  give  whiskey  or  biandy  and  water.  Apply 
warmth  to  the  feet  and  bowel/,. 


28O  THE  EVERY-DAY  COOK-BOOK. 


TO  RESTORE  FROM  STROKE  OF  LIGHTNING. 

Shower  with  cold  water  for  two  hours;  if  the  patient 
does  not  show  signs  of  life,  put  salt  in  the  water,  and 
continue  to  shower  an  hour  longer. 

RELIEF  FOR  INFLAMED  FEET. 

The  first  thing  to  be  done  is  to  take  off  and  throw 
away  tight-fitting  boots,  which  hurt  the  tender  feet  as 
much  as  if  they  were  put  into  a  press.  Then  take  one 
pint  of  wheat  bran  and  one  ounce  of  saleratus,  and  put 
it  into  a  foot-bath,  and  add  one  gallon  of  hot  water. 
When  it  has  become  cool  enough  put  in  the  feet,  soak 
them  for  fifteen  minutes,  and  the  relief  will  be  almost 
immediate.  Repeat  this  every  night  for  a  week,  and  the 
cure"will  be  complete.  The  burning,  prickly  sensation 
is  caused  by  the  pores  of  the  skin  being  closed  up  so 
tightly  by  the  pressure  of  the  boots  that  they  cannot 
perspire  freely. 

WARM  WATER. 

Warm  water  is  preferable  to  cold  water  as  a  drink  to 
persons  who  are  subject  to  dyspeptic  and  bilious  com- 
plaints, and  it  may  be  taken  more  freely  than  cold  water, 
•^nd  consequently  answers  better  as  a  diluent  for  carry- 
/ig  off  bile,  and  removing  obstructions  in  the  urinary 
secretion,  in  cases  of  stone  and  gravel.  When  water  of 
a  temperature  equal  to  that  of  the  human  body  is  used 
for  drink,  it  proves  considerably  stimulant,  and  is  par- 
ticularly suited  to  dyspeptic,  bilious,  gouty,  and  chloro- 
tic  subjects. 

CLEANING  HOUSE. 

SITTING  AND    DINING-ROOMS. 

By  the  time  the  upper  part  of  the  house  is  well  cleaned 
and  in  good  order,  if  it  have  been  taken  one  room  at  a 


THE  E VERY-DAY  CCOK-BOOK.  28 1 

time,  and  leisurely,  probably,  the  dining-room  can  be 
torn  up  on  a  warm  and  pleasant  day,  and  unless  the  al- 
terations are  to  be  extensive,  scoured  and  gotten  to 
rights  again  before  nightfall.  And  the  sitting-room  on 
another  day.  House  cleaning,  unless  conducted  on  some 
plan  which  occasions  little  if  any  disturbance  in  the 
general  domestic  arrangement,  is  a  nuisance,  particularly 
to  the  males  of  the  household.  Nothing  can  be  (next  to 
a  miserable  dinner)  more  exasperating  to  a  tired  man, 
than  to  come  home  and  find  the  house  topsy-turvy. 
And  it  certainly  raises  his  opinion  of  his  wife's  executive 
ability  to  find  everything  freshened  and  brightened,  and 
that  without  his  having  been  annoyed  by  the  odor  of  the 
soapsuds,  or  yet  having  been  obliged  to  betake  himself 
to  the  kitchen  for  his  meals. 

But  if  the  order  of  work  is  well  laid  out  the  night  be- 
fore-hand, the  breakfast  as  leisurely  eaten  as  usual,  and 
the  family  dispersed  in  their  various  ways  before  com- 
mencing operations,  then  by  working  with  a  will  wonders 
can  be  accomplised  in  a  very  short  time.  It  is  not  worth 
while  to  undertake  a  thorough  cleaning  of  all  extra  china, 
silver  and  glassware,  which  may  be  stored  in  the  china 
closet  in  addition  to  the  room  itself.  They  can  readily 
wait  over  until  another  morning,  as  can  the  examination 
of  table  linen.  In  cleaning  any  room  after  the  furniture 
and  carpets  have  been  taken  out  and  the  dust  swept  out 
with  a  damp  broom,  the  proper  order  is  to  begin  with 
the  ceiling,  then  take  the  walls  and  windows,  and  lastly 
the  floor.  Kalsomine  or  whitewash  dries  most  quickly 
exposed  to  free  draughts  of  air,  the  windows  being 
thrown  wide  open  for  the  purpose,  this  process  can  also 
be  aided  by  lighting  a  fire  in  the  room,  either  in  the 
stove  left  for  the  purpose,  or  in  the  grate.  These  means 
are  equally  good  for  drying  a  freshly-scoured  floor. 

In  lieu  of  regular  carpet  wadding,  layers  of  newspapers 
arc  very  good  padding  under  a  carpet,  or  better  yet, 


282  THE  E VERY-DAY  COOK-BOOK. 

sheets  of  thick  brown  paper  will  answer  very  well.  Mat- 
ting and  green  linen  shades  are  delightfully  cool  in  either 
sitting  or  dining  room  for  summer  use,  or  all  through  the 
hottest  weather  if  the  dinning-room  can  be  left  with  a 
bare  floor,  and  lightly  washed  off  with  cold  water  before 
breakfast  each  day  it  will  add  greatly  to  the  coolness  of 
the  room.  A  fire-place  can  be  arranged  with  a  screen 
before  it,  or  it  can  be  left  open,  the  fixtures  taken  away, 
and  a  large  stone  or  pottery  jar  filled  with  fresh  flowers 
daity  set  into  it.  Very  showy  flowers  can  in  this  way  be 
made  effective  in  decorating  a  room.  Jars  covered  with 
pictures  of  delcalcomania  are  tawdry-looking.  Better 
far  to  paint  them  a  dull  black  or  bottle-green,  or  a  brick- 
red,  with  a  plain  band  or  geometric  design  traced  in 
some  contrasting  color. 

In  dining-room  furniture  oak  wood  with  green  trim- 
mings and  light  paint  are  good  contrasting  colors,  while 
black  walnut  or  mahogany,  with  red  carpet  and  shades 
of  red  predominating  about  the  room,  look  well  with 
dark  paint. 

In  arranging  a  sitting-room  large  spaces  left  empty 
V>ok  more  comfortable  and  are  more  convenient  in  every 

«y  than  a  room  huddled  too  full  of  furniture.  A  home 
is  not  a  furniture  ware-room  nor  a  fancy  bazaar,  but  a 
place  for  people  to  live  in,  and  to  grow  in,  and  to  move 
about  in. 

House-cleaning  time  presents  an  opportunity  for  dis- 
posing of  many  ostensibly  ornamental  articles  which  only 
serve  to  fill  up  place,  without  being  either  beautiful  or 
well  made  of  their  kind. 

An  empty  wall  looks  better  than  one  hung  with 
daubs.  Good  engravings  and  plain  cheap  frames  are 
now  obtained  at  such  a  trifling  cost  that  almost  every 
one  can  afford  one  or  two  excellent  ones  in  their  sitting- 
room.  People  living  at  a  distance  can  easily  send  to 
some  large  city  for  an  engraving  or  two.  or.  if  they  prefer 


THE  E VERY-DAY  COOK-BOOK.  283 

colored  pictures,  to  some  well-known  establishment  for 
two  or  three  good  chromos.  I  have  seen  some  of  the 
best  newspaper  engravings  pinned  upon  the  sitting  room 
wall,  framed  in  pressed  ferns,  with  very  good  effect,  in- 
deed. Once  a  very  simple  bracket  held  a  glass  bumper 
of  unique  pattern,  from  which  was  trailed  cypress  vines, 
and,  mingled  with  them,  a  bunch  of  scarlet  lychnis. 
Against  the  white  wall  of  the  room  they  looked  brilliant, 
and  the  effect  was  really  beautiful. 

When  the  sitting-room  is  torn  up  frequently  an  array 
of  newspapers,  missing  books,  etc.,  are  found  huddled 
together  in  some  corner.  In  setting  the  room  these 
should  find  their  proper  places,  and  .'t  would  be  a  good 
thing  to  keep  them  there  ever  after,  for,  no  matter  how 
thorough  is  the  cleaning  process,  untidiness  and  litter 
will  soon  make  any  room  appear  nearly  as  badly  as 
before  it  was  scoured. 

HOW  TO  DUST  A  ROOM. 

Soft  cloths  make  the  best  of  dusters.  In  dusting  any 
piece  of  furniture  begin  at  the  top  and  dust  down,  wip- 
ing carefully  with  the  cloth,  which  can  be  frequently 
shaken.  A  good  many  people  seem  to  have  no  idea  wha\. 
dusting  is  intended  to  accomplish,  and  instead  of  wiping 
off  and  removing  the  dust  it  is  simply  flirted  off  into  the 
air  and  soon  settles  down  upon  the  articles  dusted  again. 
If  carefully  taken  up  by  the  cloth  it  can  be  shaken  off 
out  of  the  window  into  the  open  air.  If  the  furniture 
will  permit  the  use  of  a  damp  cloth,  that  will  more  easily 
take  up  the  dust,  and  it  can  be  washed  out  in  a  pail  of 
soap-suds.  It  is  far  easier  to  save  work  by  covering  up 
nice  furniture  while  sweeping,  than  to  clean  the  dust 
out,  besides  leaving  the  furniture  looking  far  better  in 
the  long  run.  The  blessing  of  plainness  in  decoration  is 
appreciated  by  the  thorough  housekeeper  who  does  her 
own  work  while  dusting. 


284  THE  EVERYDAY  COOK-BOOK. 

GIRLS  LEARN  TO  COOK. 

Yes,  yes,  learn  how  to  cook,  girls;  arid  learn  how  to 
cook  well.  What  right  has  a  girl  to  marry  and  go  into 
a  house  of  her  own  unless  she  knows  how  to  superintend 
every  branch  of  housekeeping,  and  she  cannot  properly 
superintend  unless  she  has  some  practical  knowledge 
herself.  It  is  sometimes  asked,  sneeringly,  "  What  kind 
of  a  man  is  he  who  would  marry  a  cook  ?"  The  fact  is, 
that  men  do  not  think  enough  of  this;  indeed,  most  men 
marry  without  thinking  whether  the  woman  of  his  choice 
is  capable  of  cooking  him  a  meal,  and  it  is  a  pity  he  is  so 
shortsighted,  as  his  health,  his  cheerfulness,  and,  indeed, 
his  success  in  Hfe,  depend  in  a  very  great  degree  on  the 
kind  of  food  he  eats;  in  fact,  the  whole  household  is  in- 
fluenced by  the  diet.  Feed  them  on  fried  cakes,  fried 
meats,  hot  bread  and  other  indigestible  viands,  day  after 
day,  and  they  will  need  medicine  to  make  them  well. 

Let  all  girls  have  a  share  in  housekeeping  at  home  be- 
fore they  marry;  let  each  superintend  some  department 
oy  turns.  It  need  not  occupy  half  the  time  to  see  that 
the  house  has  been  properly  swept,  dusted,  and  put  in 
srder,  to  prepare  puddings  and  make  dishes,  that  many 
Toung  ladies  spend  in  reading  novels  which  enervate 
Ooth  mind  and  body  and  unfit  them  for  every-day  life. 
Women  do  not,  as  a  general  rule,  get  pale  faces  doing 
housework.  Their  sedentary  habits,  in  overheated  rooms, 
combined  wJth  ill-chosen  food,  are  to  blame  for  bad 
health.  Our  mothers  used  to  pride  themselves  on  their 
housekeeping  and  fine  needlework.  Let  the  present 
generation  add  to  its  list  of  real  accomplishments  the  art 
of  properly  preparing  food  for  the  human  body. 

TEACH  THE  LITTLE  ONES. 

There  is  scarcely  a  busy  home  mother  in  the  land  who 
has  not  at  some  time  or  other  felt  how  much  easier  it 


THE  E VERY-DAY  COOK-BOOK.  285 

would  be  to  do  all  the  work  herself  than  to  attempt  to 
teach  a  child  to  assist  her,  whether  it  be  in  household 
matters  or  in  sewing.  Now,  we  would  speak  particularly 
of  the  latter.  But  it  seems  almost  the  right  of  e^ery 
little  girl  to  be  taught  to  sew  neatly,  even  if  it  does  cost 
the  mother  some  self-sacrifice.  Very  few  grown  women 
are  wholly  exempt  from  ever  using  a  needle.  On  the 
contrary,  almost  every  woman  must  take  more  or  less 
care  of  her  own  wardrobe,  even  if  she  has  no  responsi- 
bility for  that  of  any  one's  around  her.  Machines  cannot 
sew  up  rips  in  gloves,  replace  missing  buttons,  or  make 
or  mend  without  any  needlework  by  hand.  Some 
stitches  must  be  taken,  and  how  to  sew  neatly  is  an 
accomplishment  quite  as  necessary,  if  not  more  so,  to 
the  happiness  of  a  majority  of  women  than  any  other. 
If  a  little  girl  be  early  taught  how  to  use  her  needle,  it 
very  soon  becomes  a  sort  of  second  nature  to  her,  and 
very  little  ones  can  learn  to  thread  the  needle  and  take 
simple  stitches.  Only  the  mother  must  be  patient  and 
painstaking  with  them,  not  letting  poor  work  receive 
praise  or  permitting  the  child  to  slight  what  she  under- 
takes. The  stint  can  be  a  very  short  one  with  very 
little  children.  It  is  usually  best  so,  but  frequent  les- 
sons should  be  given. 

CHILDREN  LOVE  GAMES. 

Take  advantage  of  this  to  give  them  physical  training. 
Furnish  them  the  apparatus  for  games  which  requires  a 
good  deal  of  muscular  exercise.  Those  curious  little 
affairs  which  require  them  to  sit  on  the  floor  or  gather 
about  the  table  and  remain  in  a  cramped  position,  are 
not  advisable. 

It  is  particularly  desirable  that  the  games  should  call 
them  into  the  open  air  and  sunshine.  In  this  way  chil- 
dren lay  in  a  stock  of  health  and  strength.  Remember 
that,  particularly  in  our  early  years,  this  is  infinitely 


286  THE  E VERY-DAY  COOKBOOK. 

more  important  than   all   adornments  of  the  person  or 
study  of  books. 

Let  it  not  be  forgotten  that  symmetrical  development 
of  the  body  is  of  the  utmort  importance.  A  child,  for  ex- 
ample, is  weak  and  round-s);ct'ldered.  It  is  important  that 
he  should  be  made  strong.  It  is  not  less  important  that 
he  should  be  made  straight.  Every  conceivable  exercise 
may  tend  to  increase  the  strength,  but  only  special  exer- 
cises tend  to  draw  the  shoulders  back,  and  thus  secure 
the  rectitude  which  is  the  basis  of  spinal  and  visceral 
tone.  It  is  not  difficult  to  give  children  such  games  and 
sports  as  will  have  this  special  tendency. 

TEACH  YOUR  OWN  CHILDREN. 

Some  parents  allow  their  children  to  acquire  the  very 
fude  and  unmannerly  habit  of  breaking  in  upon  their  con- 
versation and  those  of  older  persons  with  questions  and 
remarks  of  their  own.  It  is  very  uncivil  to  allow  them  to 
do  so.  So,  even  among  their  own  brothers  and  sisters 
and  schoolmates,  of  their  own  age,  let  them  speak  with- 
out interrupting.  If  one  begins  to  tell  a  story  or  bit  of 
news,  teach  them  to  let  him  finish  it;  and  if  he  makes 
mistakes  that  ought  to  be  corrected,  do  it  afterwards. 
Don't  allow  them  to  acquire  the  habit  of  being  interrup- 
ters. Most  of  those  who  allow  their  own  children  to 
form  this  disagreeable  habit  will  be  exceedingly  annoyed 
at  the  same  conduct  in  other  folks'  children.  The  fault 
is  that  of  the  parents  in  not  teaching  their  children.  If 
they  interrupt  at  home,  tell  them  to  wait  till  they  can 
converse  without  annoying,  and  see  that  they  do  it. 
• 

CULTIVATING  SELFISHNESS  IN  CHILDREN. 

The  mother  who  in  the  fullness  of  generous  love  runs 
hither  and  thither  continually  to  do  for  the  various  mem- 
bers of  the  family  those  things  which  th*»y  should  do 


THE  E  VERY-DAY   COOK-BOOR' 

themselves,  comes  to  be  regai  ded  as  a  useful  piece  of 
machinery,  suited  to  minister  to  their  wants,  but  she  is 
not  regarded  with  one  whit  more  of  love  or  reverence, 
rather  the  reverse.  By  and  by,  when  the  mother  is 
Worn  out  in  body  and  spirit,  when  the  child,  grown 
older,  feels  no  need  of  her  as  its  slave,  it  finds  other  more 
attractive  playmates  and  companions. 

The  mother  has  necessarily  far  more  labor,  care,  and 
anxiety  than  any  other  member  of  the  household.  She 
is  continually  occupied,  and  her  work  seems  to  have  no 
end.  Neither  husband  nor  children  will  love  her  the 
more  for  sacrificing  herself  wholly  to  them,  as  many  a 
sad,  weary  mother  has  learned  to  her  cost.  Let  her  be 
just  to  herself.  Not  that  she  should  make  slaves  of  the 
children  any  more  than  they  should  make  a  slave  of  her. 
But  children  like  to  be  useful,  like  to  feel  that  they  are  a 
real  help  to  older  persons,  and  if  a  little  praise  and  per- 
haps, too,  a  little  money  is  given  them,  they  will  learn  to 
enjoy  the  pleasure  of  helping  mother  and  of  earning 
something  for  themselves,  and  early  taught  the  dignity 
of  labor  as  well  as  save  their  mother  a  little  time  to  keep 
herself  in  advance  of  them  in  study  and  thought,  in  gen- 
eral information,  and  in  spiritual  growth,  so  as  to  be  al- 
ways reverenced  as  their  intellectual  and  spiritual  guide 
and  friend  and  counsellor. 

It  has  been  truly  said  by  Miss  Sewell,  author  of  an  ex. 
cellent  work  on  education,  that  "  Unselfish  mothers  make 
selfish  children."  This  may  seem  startling,  but  the  truth 
is,  that  the  mother  who  is  continually  giving  up  her  own 
time,  money,  strength,  and  pleasure  for  the  gratification 
of  her  children  teaches  them  to  expect  it  always.  They 
learn  to  be  importunate  in  their  demands,  and  to  ex- 
pect more  and  more.  If  the  mother  wears  an  old  dress 
that  her  daughter  may  have  a  new  one,  if  she  work  that 
her  daughter  may  play,  she  is  helping  to  make  her  vain, 
selfish,  and  ignorant,  and  very  likely  she  will  be  ungrate- 


288  THE  El'ERY-DAY  COOK-BOOK. 

ful  a,nd  d:5-*espectful,  and  this  is  equally  true  of  the  hus- 
band, and  other  members  of  the  family.  Unselfish  wives 
make  selfish  husbands. 

PACKING  AWAY  FURS. 

All  furs  should  be  well  switched  and  beaten  lightly, 
free  from  dust  and  loose  hairs,  well  wrapped  in  newspa- 
per, with  bits  of  camphor  laid  about  them  and  in  them, 
and  put  away  in  a  cool  dark  place.  If  a  cedar  closet  or 
chest  is  to  be  had,  laid  into  that.  In  lieu  of  that  new 
cedar  chips  may  be  scattered  about.  It  is  never  well  to 
delay  packing  furs  away  until  quite  late  in  the  season, 
for  the  moth  will  very  early  commence  depredations. 
In  packing  them  they  should  not  be  rolled  so  tightly  as 
to  crushed  and  damaged. 

COURAGE. 

One  may  possess  physical  courage,  so  that  in  times  of 
danger,  a  railroad  accident,  a  steamboat  collision  or  a 
runaway  horse,  the  heart  will  not  be  daunted  or  the 
cheek  paled,  while  on  the  other  hand,  one  may  be  mor- 
ally brave,  not  afraid  to  speak  a  word  for  the  right  in 
season,  though  unwelcome,  to  perform  a  disagreeable 
duty  unflinchingly  or  to  refuse  to  do  a  wrong  act  and  yet 
be  a  physical  coward,  trembling  and  terrified  in  a  thun- 
der-storm, timid  in  the  dark,  and  even  scream  at  the 
sight  of  a  mouse.  Courage,  both  moral  and  physical,  is 
one  of  the  finest  attributes  of  character,  and  both  can  be 
cultivated  and  gained  if  desired  and  sought  after.  Some 
girls  think  it  interesting  and  attractive  to  be  terrified  at 
insects,  and  will  shriek  with  fright  if  they  happen  to  be 
chased  a  few  rods  by  a  flock  of  geese,  but  they  only  excite 
•laughter  and  do  not  gain  the  admiration  which  a  brave 
girl  whp  tries  to  help  herself,  would  deserve. 


THE  E  VER  Y-DA  Y  COOK-BOOK.  289 

THE  ART  OF  BEAUTY  IN  DRESS. 

It  is  far  easier  to  find  fault  with  existing  customs  than  to 
Revise  and  put  into  practice  other  and  better  ones. 

Ladies  do  not  like  to  appear  singular,  and  make  them- 
selves conspicuous  by  wearing  such  articles  of  dress  as  are 
laughed  at,  possibly,  certainly  not  worn  by  any  other  persons 
in  the  city  or  country  in  which  she  may  belong.  And  so 
the  matter  goes  on.  Manufacturers,  dry  goods  dealers, 
and  milliners,  and  dressmakers  carry  the  day  with  a  high 
hand.  Yet  there  is  always  some  choice,  and  as,  thanks  to 
our  civilized  habits,  a  full-length  mirror  is  obtainable  by 
most  ladies,  given  the  resolution  to  make  the  most  and 
the  best  of  themselves,  the  greater  number  of  women  can 
so  study  the  art  of  dressing  well  as  to  produce  some  excellent 
results. 

.  It  will  hardly  do  to  copy  the  old  masters  of  painting  in 
•the  arrangement  of  drapery,  at  least  anyways  closely,  for  no 
matter  how  well  the  voluminous  folds  may  look  painted, 
they  certainly  would  be  very  much  in  the  way  in  real  life, 
and  impede  any  free  action  of  the  muscles  somewhat,  while 
the  length  of  sweeping  gowns  certainly  looks  more  in  place 
on  painted  canvas  than  it  can  do  on  an  ordinary  walking 
dress.  Ladies  have  realized  this  fact  however,  and  the  short 
walking-skirt  at  once  pretty  and  convenient,  has  been  the 
result. 

In  some  places  the  common-sense  shoe  can  be  found 
and  this  permits  the  muscles  of  the  foot,  i£  not  the 
freest,  yet  fair  play.  One  great  mistake  in  the  dressing 
of  the  feet  is  in  getting  the  covering  too  short.  It  will 
throw  back  the  toe  joints,  and  a  bunion  is  only  too  fre- 
quently the  result.  If  the  soles  of  the  shoes  are  too  thin, 
the  feet  become  chilled,  and  disease  ensues.  Yet  in  re- 
peated instances  they  have  been  known  to  draw  the  feet 
and  made  them  exceedingly  tender  and  sore.  A  light 
cork  sole  sewed  to  a  knitted  worsted  slipper  will  give  a 


290  THE  £  VERY-DAY  COOK-BOOK. 

foot  covering  equally  light  and  far  less  injurious  in  its 
results.  , 

There  are  ladies  who  wholly  ignore  woollen  hosiery, 
preferring  lisle  thread,  cotton  or  silk.  Yet  in  winter 
time,  particularly  for  children,  woollen  stockings  are  al- 
most a  necessity,  particularly  if  woollen  is  worn  over  the 
rest  of  the  body.  There  are  some  few  people  who  can- 
not abide  the  feeling  of  woolen  garments  next  the  skin, 
and  they  are  obliged  to  get  their  warmth  of  clothing  in 
other  than  their  undergarments.  Heavy  outside  gar- 
ments are  never  quite  so  graceful  as  those  of  softer  and 
lighter  material..  But  if  they  must  be  worn  they  will 
bear  a  plainer  cut  than  such  clothes  as  are  naturally 
clinging,  and  adapt  themselves  to  the  figure. 

Solid  and  plain  colors  have  a  greater  richness  than 
mixed  shades.  If  combined  tints  are  used,  they  should 
only  be  such  ones  as  harmonize  well,  and  in  the  full- 
length  figure  give  a  good  personal  effect.  Probably 
more  ladies  err  in  getting  good  general  effects  than  in 
any  other  one  particular.  They  have  various  garments, 
pretty  enough,  possibly,  in  t-hemselves,  yet  which  do  not 
harmonize  well  together  either  in  material,  color  or  cut, 
or  possibly  with  their  particular  style  of  figure  and  shade 
of  hair  and  complexion.  For  example,  the  skirt  will 
have  one  style  of  trimming,  the  waist  another,  "the  bon- 
net may  look  exceedingly  well  with  one  suit,  and  be 
quite  out  of  keeping  with  another.  A  short  dumpy  per- 
son will  wear  flounces,  a  tall  slim  one  stripes,  while 
some  red-haired  woman  will  fancy  an  exquisite  shade  of 
pink,  while  green  or  blue  would  have  been  much  more 
becoming. 

Black  generally  makes  people  look  smaller,  and  white 
larger.  A  very  pale  person  can  bear  a  certain  amount  of 
bright  red.  Any  delicate  complexion  looks  well  with 
soft  ruchings  or  laces  at  neck  and  wrist.  Lace  is  so  ex- 
pensive that  it  cannot  be  so  generally  worn  as  it  might 


THE  EVERY-DAY  COOK  BOOK.  2gi 

be,  with  excellent  effect.  Probably  no  prettier  head 
covering  has  ever  been  designed  than  the  veils  worn  by 
the  Spanish  women.  Certainly  they  are  infinitely  more 
graceful  than  a  modern  poke  bonnet. 

Dress  goods  cut  up  into  little  bits  and  sewed  together 
into  fantastical  shapes  called  trimmings,  are  apt  if  too 
freely  used  to  give  an  air  of  fussiness  to  the  dress,  and 
be  withal  a  source  of  endless  annoyance  in  catching 
dust  and  dirt.  The  former  ideas  of  a  border  or  hem  to 
finish,  has  become  the  greater  part  of  the  garment. 

Nothing  is  gained  in  grace  by  making  any  outside 
garment  skin-tight,  while  much  is  lost  in  comfort  by  so 
doing.  A  sleeve,  for  instance,  to  be  serviceable,  and 
look  well,  should  be  loose  and  adapt  itself  somewhat  to 
the  curve  of  the  arm.  Likewise  a  dress  waist  looks  far 
better  a  little  loose  as  well  as  being  more  healthful  and 
wearing  better. 

Large,  stout  persons  can  add  to  their  appearance  much 
by  wearing  all  outside  skirts  buttoned  on  to  fitted  under- 
garments below  the  hips  several  inches,  for  gathers 
about  the  waist  only  add  to  their  stoutness  of  look,  and 
are  uncomfortable  to  carry  about.  A  yoked  petticoat 
answers  the  purpose  very  well  in  lieu  of  the  buttoned 
skirts. 

A  wrapper  for  a  tall  slim  person  can  have  a  Spanish 
flounce,  while  a  slashed  skirt  with  kilt  inserts  is  more 
becoming  to  a  short  figure.  Large  folds  are  always 
more  graceful  than  small  pleats  and  puckers.  One  very 
great  fault  of  our  dressmaking  lies  in  not  allowing  the 
goods  to  fall  in  large  and  natural  folds,  but  in  bunching 
and  pleating  it  in  folding,  and  pressing  the  goods  down 
into  fantastic  and  inartistic  shapes.  Added  to  this, 
paniers,  and  padding  bustles,  and  hoops,  until  an  ordi* 
nary  woman  is  forced  to  appear  like  a  stuffed  figure  in- 
stead of  a  living  human  being. 

Every  woman  can  modify,  and  arrange,  and  simplify 


2g2  THE  E  VER  Y-DA  Y  COOK-BOOK. 

and  that  without  becoming  either  ultra  or  conspicuous.  It 
will  take  time.  That  cannot  be  helped,  yet  possibly  the 
saying  in  comfort  and  expense  may  fully  compensate  for  the 
few  hours  spent  in  studying  her  own  dress  with  the  mirror 
before  her,  and  with  the  determination  to  make  the  very 
best  and  most  of  herself. 

HOME  DRESSMAKING. 

The  art  of  dressmaking  in  America  has  been  of  late  years 
so  simplified  that  almost  any  one  with  a  reasonable  degree 
of  executive  ability  can  manufacture  a  fashionable  costume 
by  using  an  approved  pattern  and  following  the  directions 
printed  upon  it,  selecting  a  new  pattern  for  each  distinct 
style  ;  while  in  Europe  many  ladies  adhere  to  the  old 
plan  of  cutting  one  model  and  using  it  for  everything, 
trusting  to  personal  skill  or  luck  to  gain  the  desired 
formation.  However,  some  useful  hints  are  given  which 
are  well  worth  offering  after  the  paper  pattern  has  been 
chosen. 

The  best  dressmakers  here  and  abroad  use  silk  for  lining, 
but  nothing  is  so  durable  or  preserves  the  material  as  well 
as  a  firm  slate  twill.  This  is  sold  double  width  and  should 
be  laid  out  thus  folded  :  place  the  pattern  upon  it  with  the 
upper  part  towards  the  cut  end,  the  selvedge  for  the 
fronts.  The  side  pieces  for  the  back  will  most  probably 
be  got  out  of  the  width,  while  the  top  of  th<:  back  will  fit 
in  the  intersect  of  the  front.  A  good  yard  of  stuff  may  be 
often  saved  by  'aying  the  pattern  out  and  well  considering 
how  one  part  cuts  into  another.  Prick  the  outline 
on  to  the  lining  ;  these  marks  serve  as  a  guide  for  the 
tacking. 

In  forming  the  front  side  plaits  be  careful  and  do  not 
allow  a  fold  or  crease  to  be  apparent  on  the  bodice  be- 
yond where  the  stitching  commences.  To  avoid  this, 
before  beginning  stick  a  pin  through  what  is  to  be  the 
{op  of  the  plait.  The  head  will  be  on  the  right  side, 


THE  E VERY-DAY  COOK-BOOK.  293 

and  holding  the  point,  one  can  begin  pinning  the  seam 
without  touching  the  upper  part  of  the  bodice.  To  as- 
certain the  size  of  the  buttonholes  put  a  piece  of  card 
beneath  the  button  to  be  used  and  cut  it  an  eighth  of  an 
inch  on  either  side  beyond.  Having  turned  down  the 
piece  in  front  on  the  buttonhole  side,  run  a  thread  a  six- 
teenth of  an  inch  from  the  extreme  edge,  and  again  an- 
other the  width  of  the  card.  Begin  to  cut  the  first 
buttonhole  at  the  bottom  of  the  bodice,  and  continue  .av 
equal  distances.  The  other  side  of  the  bodice  is  left  wide 
enough  to  come  well  under  the  buttonholes.  The  but- 
tonholes must  be  laid  upon  it  and  a  pin  put  through  the 
centre  of  each  to  mark  where  the  button  is  to  be  placed. 
In  sewing  on  the  buttons  put  the  stitches  in  horizontally; 
if  perpendicularly  they  are  likely  to  pucker  that  side  of 
the  bodice  so  much  that  it  will  be  quite  drawn  up,  and 
the  buttons  will  not  match  the  buttonholes. 

A    WOMAN'S    SKIRTS. 

Observe  the  extra  fatigue  which  is  insured  to  every 
woman  in  merely  carrying  a  tray  upstairs,  from  the 
skirt  of  the  dress.  Ask  young  women  who  are  studying 
to  pass  examinations  whether  they  do  not  find  loose 
clothes  a  sine  qua  non  while  poring  over  their  books,  and 
then  realize  the  harm  we  are  doing  ourselves  and  the 
race  by  habitually  lowering  our  powers  of  life  and 
energy  in  such  a  manner.  As  a  matter  of  fact  it  is 
doubtful  whether  any  persons  have  ever  been  found  who 
would  say  that  their  stays  were  at  all  tight;  and,  indeed, 
by  a  muscular  contraction  they  can  apparently  prove 
that  they  are  not  so  by  moving  them  about  on  them- 
selves, and  thus  probably  believe  what  they  say.  That 
they  are  in  error  all  the  same  they  can  easily  assure 
themselves  by  first  measuring  round  the  waist  outside  the 
stays;  then,  taken  them  off,  let  them  measure  while  they 
take  a  deep  breath,  with  the  tape  merely  laid  on  the 


294  THE  E VERY-DAY  COOK-BOOK. 

body  as  if  measuring  for  the  quantity  of  braid  to  go 
round  a  dress,  and  mark  the  result.  The  injury  done 
by  stays  is  so  entirely  internal  that  it  is  not  strange  that 
the  maladies  caused  by  wearing  them  should  be  attrib- 
uted to  every  reason  under  the  sun  except  the  true  one, 
which  is,  briefly,  that  all  the  internal  organs,  being  by 
them  displaced  are  doing  their  work  imperfectly  and 
under  the  least  advantageous  conditions;  and  are,  there- 
fore, exactly  in  the  state  most  favorable  to  the  develop- 
ment of  disease,  whether  hereditary  or  otherwise. — Mac- 
millan  s  Magazine. 

TO   MAKE  THE   SLEEVES. 

As  to  sleeves.  Measure  from  the  shoulder  to  the 
elbow  and  again  from  elbow  to  the  wrist.  Lay  these 
measurements  on  any  sleeve  patterns  you  may  have,  and 
lengthen  or  shorten  accordingly.  The  sleeve  is  cut  in 
two  pieces,  the  top  of  the  arm  and  the  under  part,  which 
is  about  an  inch  narrower  than  the  outside.  In  joining 
the  two  together,  if  the  sleeve  is  at  all  tight,  the  upper 
part  is  slightly  fulled  to  the  lower  at  the  elbow.  The 
sleeve  is  sown  to  the  armhole  with  no  cord  ings  now,  and 
the  front  seam  should  be  about  two  inches  in  front  of 
the  bodice. 

Bodices  are  now  worn  ve"ry  tight-fitting,  and  the 
French  stretch  the  material  well  on  the  cross  before 
beginning  to  cut  out,  and  in  cutting  allow  the  lining  to 
be  slightly  pulled,  so  that  when  on  the  outside  stretches 
to  it  and  insures  a  better  fit.  An  experienced  eye  can 
tell  a  French  cut  bodice  at  once,  the  front  side  pieces 
being  always  on  the  cross.  In  dress  cutting  and  fitting, 
as  in  everything  e!:.e,  there  are  failures  and  discourage- 
ments, but  practice  overrules  these  little  matters,  and 
"  trying  again"  brings  a  sure  reward  in  success. 

A  sensible  suggestion  is  made  in  regard  to  the  finish 
in  necks  of  dresses  for  morning  wear.  Plain  colors  have, 


THE  E VERY-DAY  COOKBOOK.  2$$ 

rather  a  stiff  appearance,  tulle  or  crepe  lisse  frilling  are 
expensive  and  frail,  so  it  is  a  good  idea,  to  purchase  a  few 
yards  of  really  good  washing  lace,  about  an  inch  and  a 
half  in  depth;  quill  or  plait  and  cut  into  suitable  lengths 
to  tack  around  the  necks  of  dresses.  This  can  be  easily 
removed  arid  cleaned  when  soiled.  Apiece  of  soft  black 
Spanish  lace,  folded  loosely  around  the  throat  close  to 
the  fallings,  but  below  it,  looks  very  pretty;  or  you  may 
get  three  yards  of  scarf  lace,  trim  the  ends  with  fallings, 
place  it  around  the  neck,  leaving  nearly  all  the  length  in 
the  right  hand,  the  end  lying  upon  the  left  shoulder  b^'.ng 
about  half  a  yard  long.  Wind  the  larger  piece  twice 
around  the  throat,  in  loose,  soft  folds,  and  festoon  the 
other  yard  and  a  half,  and  fasten  with  brooch  or  flower 
at  the  side. — Philadelphia  Times. 

ALL    ABOUT    KITCHEN    WORK. 

A  lady  who  for  a  time  was  compelled  to  do  all  of  her 
own  kitchen  work  says:  "  If  every  iron,  pot,  pan,  kettle  , 
or  any  utensil  used  in  the  cooking  of  food,  be  washed  a 
soon  as  emptied,  and  while  still  hot,  half  the  labor  vvil 
be  saved."     It  is  a  simple  habit  to  acquire,  and  the  wash 
ing  of  pots  and  kettles  by  this  means  loses  some  of  its 
distasteful  aspects.     No  lady  seriously  objects  to  wash- 
ing and  wiping  the   crystal   and  silver,  but  to  tackle  the 
black,  greasy,  and  formidable-looking  ironware  of  the 
kitchen  takes  a  good  deal  of  sturdy  brawn  and  muscle  as 
well  as  common-sense. 

If  the  range  be  wiped  carefully  with  brown  paper, 
after  cooking  greasy  food,  it  can  be  kept  bright  with  lit- 
tle difficulty. 

Stoves  and  ranges  should  be  kept  free  from  soot  in  all 
compartments.  A  clogged  hot-air  passage  will  prevent 
any  oven  from  baking  well. 

When  the  draught  is  imperfect  the  defect  frequently 


THE  E VERY-DAY  COOK-BOOK. 

arises  from  the  chimney  being  too  low.  To  remedy  th«. 
evil  the  chimney  should  be  built  up,  or  a  chimney-pot 
added. 

It  is  an  excellent  plan  for  the  mistress  to  acquaint  her- 
self with  the  practical  workings  of  her  range,  unless  her 
servants  are  exceptionally  goo'd,  for  many  hindrances  to 
well-cooked  food  arise  from  some  misunderstanding  of, 
or  imperfection  in,  this  article. 

A  clean,  tidy  kitchen  can  only  be  secured  by  having  a 
place  for  everything  and  everything  in  its  place,  and  by 
frequent  scourings  of  the  room  and  utensils. 

A  hand-towel  and  basin  are  needed  in  every  kitchen 
for  the  use  of  the  cook  or  house-worker. 

Unless  dish-towels  are  washed,  scalded  and  thoroughly 
dried  daily,  they  become  musty  and  unfit  for  use,  as  does 
also  the  dishcloth. 

Cinders. make  a  very  hot  fire — one  particularly  good 
for  ironing  days. 

Milk  keeps  from  souring  longer  in  a  shallow  pan  than 
in  a  milk  pitcher.  Deep  pans  make  an  equal  amount  of 
cream. 

Hash  smoothly  plastered  down  will  sour  more  readily 
than  if  left  in  broken  masses  in  the  chopping  bowl,  each 
mass  being  well  exposed  to  the  air. 

Sauce,  plain,  and  for  immediate  use,  should  not  be  put 
into  a  jar  and  covered  while  warm,  else  it  will  change 
and  ferment  very  quickly.  It  will  keep  some  days  with 
care  in  the  putting  up.  Let  it  stand  until  perfectly  cold, 
then  put  into  a  stone  jar. 

To  scatter  the  Philadelphia  brick  over  the  scouring 
board  on  to  the  floor,  to  leave  the  soap  in  the  bottom  of 
the  scrubbing  pail,  the  sapolio  in  the  basin  of  water,  and 
to  spatter  the  black  lead  or  stove  polish  on  the  floor  are 
wasteful,  slattern!,)'  habits. 

A  clock  in  the  kitchen  is  both  useful  and  necessary. 


THE  E VERY-DAY  COOK-BOCK.  297 


A    NICE    CLOTHES    FRAME. 

Our  kitchen  is  very  small;  too  small,  in  fact,  to  be  very 
comfortable  in,  and,  moreover,  has  to  serve  the  double 
purpose  of  kitchen  and  laundry.  There  was  no  room  to 
spare  for  the  large  clothes-horse  \ve  had  been  accustomed 
to  use,  nor  even  for  a  smaller  clothes-screen  we  thought 
of  purchasing.  In  this  emergency  we  happened  upon  a 
nice  frame,  which  consists  of  bars  of  wood  secured  at  one 
end  in  an  iron  clamp,  which  screws  on  to  the  side  of  the 
window  frame.  These  bars  move  freely  around,  and 
quite  a  respectable  sized  ironing  can  be*  aired  upon 
them.  We  found  they  were  invented  and  made  by  a 
dealer  in  the  country  who  had  no  patent  upon  them,  and 
so,  of  course,  his  sales  must  be  limited,  yet  they  are  very 
convenient.  The  clothes  are  hung  quite  out  of  the  way, 
and  yet  can  be  well  aired. 

KEEP  THE  CELLAR  CLEAN. 

A  great  deal  of  the  sickness  families  suffer  could  be 
easily  traced  to  the  cellar.  The  cellar  not  unusually 
opens  into  the  kitchen,  the  kitchen  is  heated,  and  the 
cellar  is  not.  Following  natural  laws,  the  colder  air 
of  the  cellar  will  rush  to  take  the  place  of  the  warmer 
and,  therefore,  lighter  air  of  the  kitchen.  This  would 
be  well  enough  if  the  cellar  air  was  pure,  but  often  it  is 
not;  partly  decayed  vegetables  may  be  there,  or  rotten 
wood,  etc.  A  day  should  be  taken  to  throw  out  and 
jarry  away  all  dirt,  rotten  woods,  decaying  vegetables, 
and  other  accumulations  that  have  gathered  there. 
Brush  down  the  cobwebs,  and  with  a  bucket  of  lime  give 
the  walls  and  ceiling  a  good  coat  of  whitewash.  If  a 
whitewash  brush  is  not  at  hand  take  an  old  broom  that 
the  good  wife  has  worn  out,  and  spread  the  whitewash 


298  THE  E VERY-DAY  COOK-BOOK. 

on  thick  and  strong.  It  will  sweeten  up  the  air  m  the 
cellar,  the  parlor,  and  the  bedrooms,  and  it  may  save  the 
family  from  the  afflictions  of  fevers,  diphtheria,  and  doe- 
tors. 

SUNLIT  ROOMS. 

• 

No  article  of  furniture  should  be  put  in  a  room  that  will 
not  stand  sunlight,  for  every  room  in  a  dwelling  should  have 
the  windows  so  arranged  that  some  time  during  the  day  a 
flood  of  sunlight  will  force  itself  into  the  apartments.  The 
importance  of  admitting  the  light  of  the  sun  freely  to 
all  parts  of  our  dwellings  cannot  be  too  highly  estimated. 
Indeed,  perfect  health  is  nearly  as  much  dependent  on  pure 
sunlight  as  it  is  on  pure  ^ir.  Sunlight  should  never  be 
excluded  except  when  so  bright  as  to  be  uncomfortable 
to  the  eyes.  And  walks  should  be  in  bright  sunlight,  so 
that  the  eyes  are  protected  by  veil  or  parasol  when  incon- 
veniently intense.  A  sun-bath  is  of  more  importance  in  pre- 
serving a  healthful  condition  of  the  body  than  is  generally 
understood. 

A  sun-bath  costs  nothing,  and  that  is  a  misfortune,  for 
people  are  deluded  with  the  idea  that  those  things  only  can 
be  good  or  useful  which  cost  money.  But  remember  that 
pure  water,  fresh  air  and  sunlit  homes  kept  free  from  damp- 
ness, will  secure  you  from  many  heavy  bills  of  the  doctors 
and  give  you  health  and  vigor,  which  no  money  can  pro- 
cure. It  is  a  well  established  fact  that  people  who  live 
much  in  the  sun  are  usually  stronger  and  more  healthy  than 
those  whose  occupations  deprive  them  of  sunlight.  And 
certainly  there  is  nothing  strange  in  the  result,  since  the 
same  law  applies  with  nearly  equal  force  to  every  animate 
thing  in  nature.  It  is  quite  easy  to  arrange  an  isolated 
dwelling  so  that  every  room  may  be  flooded  with  sunlight 
some  time  in  the  day,  and  it  is  possible  many  town  houses 
could  be  so  built  as  to  admit  more  light  than  they  now  re* 
ceive. 


THE  E VERY-DAY  COOK-BOOK.  2$g 

• 

PLEASANT    HOMES. 

Handsome  furniture  will  not,  unaided,  make  rooms 
jiieerful.  The  charm  of  a  cosy  home  rests  principally 
with  its  mistress.  If  she  is  fortunate  enough  to  have 
sunny  rooms,  her  task  is  half  done.  In  apartments  into 
which  the  sun  never  shines  recourse  must  be  had  to 
Various  devices  to  make  up,  so  far  as  may  be,  for  this 
grave  lack.  A  sunless  room  should  have  bright  and  joy 
DUS  color  in  its  furnishings.  The  walls  should  be  warm- 
ly tinted,  the  curtains  give  a  roseate  glow  to  the  light 
that  passes  through  them.  An  open  fire  may  diffuse  the 
sunshine  but  lately  imprisoned  in  oak  or  hickory,  or 
ages  ago  locked  up  in  anthracite.  Ferneries  and  shade- 
loving  plants  may  contribute  their  gentle  cheer  to  the 
room  and  suggest  quiet  forest  nooks.  An  attractive 
room  need  not  be  too  orderly.  A  book  left  lying  on  the 
table,  a  bit  of  needle-work  on  the  window-sill,  an  open 
piano,  may  indicate  the  tastes  and  occupations  of  the  in- 
mates without  suggesting  that  there  is  not  a  place  for 
everything  in  that  room.  There  is  such  a  thing  as  being 
too  neat  and  nice  to  take  comfort  in  everyday  life,  and 
this  is  anything  but  cheerful.  And  then  there  is  such  s> 
thing  as  being  so  disorderly  and  negligent  that  comfort 
and  cheer  are  impossible.  If  the  house-mother  cannot 
rest  while  there  is  a  finger-mark  on  the  paint  or  a  spot  on 
the  window-panes,  she  may  make  a  neat  room,  but  hei 
splint  will  keep  it  from  ever  being  cheerful.  If  she  has 
no  care  for  the  "  looks  of  things"  her  failure  will  be 
equally  sure.  A  bird  singing  in  the  window,  an  aqua- 
rium on  the  table  in  some  corner,  plants  growing  and 
blooming,  domestic  pets  moving  about  as  if  at  home, 
these  give  life  and  brightness  to  an  apartment,  and  afford 
constant  opportunities  for  the  pleasantest  occupation 
and  companionship.  Books  people  a  room,  and  pictures 
on  the  walls,  if  selected  with  taste,  are  ever  fresh  sources 


300  THE.   E VERY-DAY  COOK-BOOK, 

of  enjoyment.  You  may  gauge  the  refinement  and 
Cultivation  of  a  family  by  these  infallible  tests,  unless 
they  have  been  selected  by  some  outsider.  Bits  of  em- 
broidery, of  scroll-work,  and  a  thousand  tasteful  devices 
may  contribute  to  the  charm  of  a  room  and  make  it 
irresistibly  attractive. 

HOW  TO   BE   HANDSOME. 

Where  is  the  woman  who  would  not  be  beautiful?  If 
such  there  be — but  no,  slie  does  not  exist.  From  that 
memorable  day  when  the  Queen  of  Sheba  made  a  for- 
mal call  on  the  late  lamented  King  Solomon  until  the  re- 
cent advent  of  the  Jersey  Lily,  the  power  of  beauty  has 

controlled  the  fate  of  ^vnasties  and  the  lives  of  men. 

"*•"«.    •  * 
How  to  be  beautiful,  and  consequently  powerful,  is  a 

question  of  far  greater  importance  to  the  feminine  mind 
than  predestination  or  any  other  abstract  subject.  If 
women  are  to  govern,  control,  manage,  influence,  and  re- 
tain the  adoration  of  husbands,  fathers,  brothers,  lovers, 
or  even  cousins,  they  must  look  their  prettiest  at  all 
times. 

All  women  cannot  have  good  features,  but  they  can 
look  well,  and  it  is  possible  to  a  great  extent  to  correct 
deformity  and"  develop  much  of  the  figure.  The  first 
step  to  good  looks  is  good  health,  and  the  first  element 
of  health  is  cleanliness.  Keep  clean — wash  freely,  bathe 
regularly.  All  the  skin  wants  is  leave  to  act,  and  it  takes 
care  of  itself.  In  the  matter  of  baths  we  do  not  strong- 
ly advocate  a  plunge  in  ice-cold  wat*,r;  it  takes  a  woman 
with  some  of  the  clear  grit  that  Robert  Collyer  loves  to 
dilate  on  and  a  strong  constitution  to  endure  it.  If  a  hot 
bath  be  used,  let  it  come  before  retiring,  as  there  is  less 
danger  of  taking  cold  afterward;  and,  besides,  the  body 
?s  weakened  by  the  ablution  and  needs  immediate  rest. 
It  is  well  to  use  a  flesh  brush,  and  afterwards  rinse  off 
the  soapsuds  by  briskly  rubbing  the  body  with  a  pair  o? 


THE  EVERYDAY  COOKBOOK.  301 

coarse  toilet  gloves.  The  most  important  part  of  a  bath 
is  the  drying.  Every  part  of  the  body  should  be  rubbed 
to  a  glowing  redness,  using  a  coarse  crash  towel  at  the 
finish.  If  sufficient  friction  cannot  be  given,  a  small 
amount  of  bay  rum  applied  with  the  palm  of  the  hand 
will  be  found  efficacious.  Ladies  who  have  ample  leis- 
ure and  who  lead  methodical  lives  take  a  plunge  or 
sponge  bath  three  times  a  week,  and  a  vapor  or  sun  bath 
every  day.  To  facilitate  this  very  beneficial  practice  a 
south  or  east  apartment  is  desirable.  The  lady  denudes 
herself,  takes  a  seat  near  the  window,  and  takes  in  the 
warm  rays  of  the  sun.  The  effect  is  both  beneficial  and 
delightful.  If,  however,  she  be  of  a  restless  disposition, 
she  may  dance,  instead  or  basking,  in  the  sunlight.  Or, 
if  she  be  not  fond  of  dancing,  she  may  improve  the  shin- 
ing hours  by  taking  down  her  hair  and  brushing  it,  using 
sulphur  water,  pulverized  borax  dissolved  in  alcohol,  or 
some  similar  dressing.  It  would  be  surprising  to  many 
ladies  to  see  her  carefully  wiping  the  separate  locks  on  a 
clean,  white  towel  until  the  du..3t  of  the  previous  day  is 
entirely  removed.  With  such  care  it  is  not  necessary  to 
wash  the  head,  and  the  hair  under  this  treatment  is  in- 
variably good. 

One  of  the  most  useful  articles  of  the  toilet  is  a  bottle 
i>f  ammonia,  and  any  lady  who  has  once  learned  ita 
olue  will  never  be  without  it.  A  few  drops  in  the  water 
takes  the  place  of  the  usual  amount  of  soap,  and  cleans 
out  the  pores  of  the  skin  as  well  as  a  bleach  will  do. 
Wash  the  face  with  a  flesh  brush,  and  rub  the  lips  well 
'  o  tone  their  color.  It  is  well  to  bathe  the  eyes  before 
put  rig  in  the  spirits,  and  if  it  is  desirable  to  increase 
*he:r  brightness,  this  may  be  done  by  dashing  soapsuds 
nto  them.  Always  nib  the  eyes,  in  washing,  toward  the 
nose.  If  the  eyebrows  are  inclined  to  spread  irregular- 
ly, pinch  the  hairs  together  where  thickest.  If  they 
show  a  tendency  to  meet,  this  contact  may  be  avoided 


30*  THE  £ VKR  Y-DA  Y  COOK-BO-OR. 

by    pulling    out    the    hairs    every    morning    before     the 
toilet. 

The  dash  of  Orientalism  in  costume  and  lace  now  turns 
a  lady's  attention  to  her  eyelashes,  which  are  worthless  if 
not:  long  and  drooping.  Indeed,  so  prevalent  is  the  desire 
far  this  beautiful  feature  that  hair-dresser  sand  ladies'  artists 
have  scores  of  customers  aider  treatment  for  invigorating 
their  stunted  eyelashs  and  eye-brows.  To  obtain  these 
fringed  curtains,  anoint  the  roots  with  a  balsam  made  of  two 
drachms  of  nitric  oxide  of  mercury  mixed  with  one  of  leaf 
lard.  After  an  application  wash  the  roots  with  a  camel's 
hair  brush  dipped  in  warm  milk.  Tiny  scissors  are  used, 
with  which  the  lashers  are  carefully  but  slightly  trimmed 
every  other  day.  When  the  obtained,  refrain  from  rubbing 
or  even  touching  the  lids  with  the  finger-nails.  There  is 
more  beauty  in  a  pair  of  well-kept  eye-brows  and  full,  sweep- 
ing eyelashes  than  people  are  aware  of,  and  a  very  inat* 
tractive  and  lustreless  eye  assumes  new  beauty  when  it 
looks  out  from  beneath  elongated  fringes.  Many  ladies 
have  a  habit  of  rubbing  the  corners  of  their  eyes  to  re- 
move the  dust  that  will  frequently  accumulate  there. 
Unless  this  operation  is  done  with  little  friction  it  will  be 
found  that  the  growth  of  hair  is  very  spare,  and  in  that 
case  it  will  become  necessary  to  pencil  the  barren  corners. 
Instead  of  putting  cologue  water  on  the  handkerchief,  which 
has  come  to  be  considered  a  vulgarism  among  ladies  of  cor- 
rect taste,  the  perfume  is  spent  on  the  eyebrows  and  lobes  of 
the  ears. 

If  commenced  in  youth,  thick  lips  may  be  reduced  by 
compression,  and  thin  linear  ones  are  easily  modified  by 
suction.  This  draws  the  blood  to  the  surfaces,  and  pro- 
duces at  first  a  temporary  and,  later,  a  permanent  infla- 
tion. It  is  a  mistaken  belief  that  biting  the  lips  reddens 
them.  The  skin  of  the  lips  is  very  thin,  rendering  them 
extremely  susceptible  to  organic  derangement,  and  if  the 


THE  E VERY-DAY  COOK-BOOK  303 

atmosphere  does  not  cause  chaps  or  parchment,  the  re- 
sult of  such  harsh  treatment  will  develop  into  swelling 
or  the  formation  of  scars.  Above  all  things,  keep  a 
sweet  breath. 

Everybody  cannot  have  beautiful  aands,  but  there  is 
no  plausible  reason  for  their  being  ill-kept.  Red  hands 
may  be  overcome  by  soaking  the  feet  in  hot  water  as 
often  as  possible.  If  the  skin  is  hard  and  dry,  use  tar 
or  oatmeal  soap,  saturate  them  with  glycerine,  and  wear 
gloves  in  bed.  Never  bathe  them  in  hot  water,  and 
wash  no  oftener  than  is  necessary.  There  are  dozens  of 
women  with  soft,  white  hands  who  do  not  put  them  in 
water  once  a  month.  Rubber  gloves  are  worn  in  mak- 
ing the  toilet,  and  they  are  cared  for  by  an  ointment  of 
glycerine  and  rubbed  dry  with  chamois  skin  or  cotton 
flannel.  The  same  treatment  is  not  unfrequently  ap- 
plied to  the  face  with  the  most  successful  results.  If 
such  methods  are  used,  it  would  be  just  as  well  to  keep 
the  knowledge  of  it  from  the  gentlemen.  We  know  of 
one  beautiful  lady  who  has  not  washed  her  face  for  three 
years,  yet  it  is  always  clean,  rosy,  sweet,  and  kissable. 
With  some  of  her  other  secrets  she  gave  it  to  her  lover 
for  safe  keeping.  Unfortunately,  it  proved  to  be  her  last 
gift  to  that  gentleman,  who  declared  in  a  subsequent 
note  that  "I  cannot  reconcile  my  heart  and  my  man- 
hood to  a  woman  who  can  get  along  without  washing 
her  face." 

SOME  OF  THE  SECRETS  OF  BEAUTY. 

There  is  as  much  a  "fashion"  in  complexions  as 
«:here  is  in  bonnets  or  boots.  Sometimes  nature  is 
the  mode,  sometimes  art.  Just  now  the  latter  is  in 
:he  ascendant,  though,  as  a  rule,  only  in  that  inferior 
r'iase  which  has  not  reached  the  "concealment  of  art" 
-the  point  where  extremes  meet  and  the  perfection 
of  artifice  presents  all  the  appearance  of  artlessness. 


304  THE  EVERYDAY  COOK-BCOJc. 

^To  one  of  an  observant  turn  of  mind,  who  is  accus- 
tomed to  the  sight  of  English  maids  and  matrons,  can 
deny  that  making-up,  as  at  present  practised,  partakes 
of  the  amateurish  element.  Impossible  reds  and  whites 
grow  still  more  impossibly  red  and  white  from  week  to 
week  under  the  unskilled  hands  of  the  wearer  of  "  false 
colors,"  who  does  not  like  to  ask  for  advice  on  so  deli- 
cate a  subject,  for,  even  were  she  willing  to  confess  to 
the  practise,  the  imputation  of  experience  conveyed  in 
the  asking  for  counsel  might  be  badly  received,  and 
would  scarcely  be  in  good  tnste. 

The  prevalent  and  increasing  short-sightedness  of  our 
times  is,  perhaps,  partly  the  cause  of  the  excessive  use 
of  rouge  and  powder.  The  wielder  of  the  powder  puff 
sees  herself  afar  off,  as  it  were.  She  knows  that  she  can- 
not judge  of  the  effect  of  her  complexion  with  her  face 
almost  touching  its  reflection  in  the  glass,  and,  standing 
about  a  yard  off,  she  naturally  accentuates  her  roses  and 
lilies  in  a  way  that  looks  very  pleasing  to  her,  but  is 
rather  startling  to  any  one  with  longer  sight.  Nor  can 
she  tone  down  her  rouge  with  the  powdered  hair  that 
softened  the  artificial  coloring  of  her  grandmother  when 
she  had  her  day.  Powder  is  only  occasionally  worn 
with  evening  dress,  and  it  is  by  daylight  that  those 
dreadful  bluish  reds  and  whites  look  th^ir  worst. 

On  the  other  hand,  there  are  some  women  so  clever  at 
making  up  their  faces  that  one  almost  feels  inclined  to 
condone  the  practice  in  admiration  of  the  result.  These 
are  the  small  minority,  and  are  likely  to  remain  so,  for 
their  secret  is  of  a  kind  unlikely  to  be  shared.  The  clos- 
est inspection  of  these  cleverly  managed  complexions  re- 
veals no  trace  of  art. 

Notwithstanding  the  reticence  of  these  skilled  artists, 
an  occasional  burst  of  confidence  has  revealed  a  few  of 
their  means  of  accomplishing  the  great  end  of  looking 
pretty.  "  Do  you  often  do  that  ?"  said  one  of  these  clever 


THE  E VERY-DAY  COOK-BOOK.  305 

ones,  a  matron  of  37,  who  looked  like  a  girl  of  19,  to  a 
friend  who  was  vigorously  rubbing  her  cheeks  with  a 
coarse  towel  after  a  plentiful  application  of  cold  water. 

"  Yes,  every  time  I  corne  in  from  a  walk,  ride,  or  drive. 
Why?" 

"  Well,  no  wonder  you  look  older  than  you  are.»  You 
are  simply  wearing  your  face  out!" 

"  But  I  must  wash  ?" 

"  Certainly,  but  not  like  that.  Take  a  leaf  out  of  my 
book;  never  wash  your  face  just  before  going  out  into 
the  fresh  air,  or  just  after  coming  in.  Nothing  is  more 
injurious  to  the  skin.  Come  to  the  glass.  Do  you  no- 
tice a  drawn  look  about  your  eyes  and  a  general  streaki- 
in  the  checks  ?  That  is  the  result  of  your  violent  assault 
upon  your  complexion  just  now.  You  look  at  this  mo- 
ment ten  years  older  than  you  did  twenty  minutes  ago 
in  the  park." 

"Well,  I  really  do.  I  look  old  enough  to  be  your 
mother;  but  then,  you  are  wonderful.  You  always  look 
so  young  and  fresh  !" 

"Because  1  never  treat  my  poor  face  so  badly  as  you 
do  yours.  I  use  rain-water,  and  if  I  cannot  get  that,  I 
have  the  water  filtered.  When  I  dress  for  dinner  I 
always  wash  my  face  with  milk,  adding  just  enough  hot 
water  to  make  it  pleasant  to  use.  A  very  soft  sponge 
and  very  fine  towel  take  the  place  of  your  terrible  huck- 
aback arrangement." 

Two  or  three  years  ago  a  lady  of  Oriental  parentage 
on  her  fathei's  side  spent  a  season  in  London  society. 
Her  complexion  was  brown,  relieved  by  yellow,  her  fea- 
tures large  and  irregular,  but  redeemed  by  a  pair  of  love- 
ly and  expressive  eyes.  So  perfect  was  her  taste  in 
dress  that  she' always  attracted  admiration  wherever  she 
Tvent.  Dressed  in  rich  dark  browns  or  dullest  crimsons 
CT  russets,  so  that  no  one  ever  noticed  much  what  she 
frore,  she  so  managed  ilu-i  suggestions  and  hinis — no 


3°6  THE  E VERY-DAY  COOK-BOOK. 

•>ore — of  brilliant  amber  or  pomegranate  scarlet  shoulc* 
^pear  just  where  they  imparted  brilliancy  to  her  deep 
yoloring,  and  abstract  all  the  yellow  from  her  skin.  A 
'knot  of  old  gold  satin  under  the  rim  of  her  bonnet, 
another  at  her  throat,  and  others  in  among  the  lace  at 
her  wrists,  brightened  up  the  otherwise  subdued  tinting 
•'A  her  costume,  so  that  it  always  looked  as  though  it  had 
been  designed  expressly  for  her  by  some  great  colorist. 
Here  rouge  was  unnecessary.  The  surroundings  were  ar- 
ranged to  suit  the  complexion,  instead  of  the  complex- 
ion to  suit  the  surroundings.  There  can  be  no  doubt  as 
to  which  is  the  method  which  best  becomes  the  gentle- 
woman. 

In  addition  to  the  disagreeable  sensation  of  making- 
up,  it  must  be  remembered  that  the  use  of  some  of  the 
white  powders  eventually  destroys  the  texture  of  the 
skin,  rendering  it  rough  and  coarse.  Rimmel,  the  cele- 
brated perfumer,  in  his  "  Book  of  Perfumes,"  says  that 
rouge,  being  composed  of  cochineal  and  saffron,  is  harm- 
less, but  that  white  cosmetics  consist  occasionally  of  de- 
leterious substances  which  may  injure  the  health.  He 
advises  actors  and  actresses  to  choose  cosmetics,  espec- 
ially the  white,  with  the  greatest  care,  and  women  of  the 
world,  who  wish  to  preserve  the  freshness  of  their  com- 
plexion, to  observe  the  following  recipe:  Open  air,  rest, 
exercise,  and  cold  water.  In  another  part  of  this  pleas- 
ant book  its  author  says  that  schonada,  a  cosmetic  used 
among  the  Arabs,  is  quite  innocuous  and  at  the  same 
time  effectual.  "  This  cream,  which  consists  of  sublim- 
ated benzoin,  acts  upon  the  skin  as  a  slight  stimulant, 
and  imparts  perfectly  natural  colors  during  some  hours 
without  occasioning  the  inconveniences  with  which 
European  cosmetics  may  justly  be  reproached."  It  is  a 
well-known  fact  that  bismuth,  a  white  powdev  contain- 
ing sugar  of  lead, injures  the  nerve-centres  when  constant' 
iy  employed,  and  occasionally  causes  paralysU  itself. 


THE  EVERY-DAY  COOK-BOOK.  307 

In  getting  up  the  eyes,  nothing  is  injurious  that  is  n  .» 
dropped  into  them.  The  use  of  kohl  or  kohol  is  quite 
harmless,  and,  it  must  be  confessed,  very  effective  when 
applied — as  the  famous  recipe  for  salad  dressing  enjoins 
wiih  regard  to  the  vinegar — by  the  hand  of  a  miser. 
Modern  Egytian  ladies  make  their  kohol  of  the  smoke 
produced  by  burning  almonds.  A  small  bag  holding  the 
bottle  of  kohol)  and  a  pin,  with  a  rounded  point  with 
which  to  apply  it,  form  part  of  the  toilet  paraphernalia 
of  all  the'  beauties  of  Cairo,  who  make  the  immense 
mistake  of  getting  up  their  eyes  in  an  exactly  similar 
manner,  thus  trying  to  reduce  the  endless  variety  of  nat- 
ure to  one  common  pattern,  a  mistake  that  may  be  ac- 
counted for  by  the  fact  that  the  Arabs  believe  kohol  to  be 
a  sovereign  specific  against  ophthalmia.  Their  English 
sisters  often  make  the  same  mistake  without  the  same  ex- 
cuse. A  hairpin  steeped  in  lampblack  is  the  usual 
method  of  darkening  the  eyes  in  England,  retribution 
following  sooner  or  later  in  the  shape  of  a  total  loss  of 
the  eyelashes.  Eau  de  Cologne  is  occasionally  dropped 
into  the  eyes,  with  the  effect  of  making  them  brighter. 
The  operation  is  painful,  and  it  is  said  that  half-a-dozen 
drops  of  whiskey  and  the  same  quantity  of  Eau  de  Co- 
logne, eaten  on  a  lump  of  sugar,  is  quite  as  effective. 

HEADACHE. 

One  of  our  English  contemporaries  has  wisely  been 
devoting  some  thought  and  space  to  the  common  and 
distressing  fact  that  a  great  many  English  women  suf- 
fer from  headache.  The  same  trouble  prevails  in 
America,  and  men,  no  matter  how  selfish  they  may  be, 
are  deeply  concerned  about  it,  for  a  wife  with  a  headache 
cannot  be  companionable;  the  best  of  sweethearts  with 
a  headache  is  sure  to  be  unreasonable,  while  a  lady  who 
has  neither  husband  or  other  special  cavalier  to  engross 
her  aucnt-ipti  can  ruin  the  peace  of  mind  of  eveuy  onl 


3°3  THE  EVERY-DAY  COOK-BOOK. 

the  meets  while  she  has  a  headache  of  perceptible  size. 
No  amount  of  masculine  grumbling  is  likely  to  change 
all  this,  but  women  themselves  might  change  it  if  they 
would  comprehend  the  causes  of  the  malady,  and  then 
Apply  their  nimble  wits  to  the  work  of  prevention  or  cure. 
The  trouble  is  that  all  American  women  who  have 
'  i-.eadaches  live  indoors,  where  the  best  air  is  never  good 
find  the  worst  is  poison,  and  they  have  none  of  the  exer- 
£isc  which  saves  man  from  the  popular  feminine  malady. 
Were  a  strong  man  to  eat  breakfast  at  any  ordinary 
American  table  and  then  sit  down  at  a  work-table  or 
even  move  about  briskly  from  one  room  to  another,  he 
would  have  a  splitting  headache  before  noon,  and  the 
chatter  of  his  innocent  children  would  seem  to  be  the 
jargon  of  fiends.  The  midday  meal  would  increase  his 
wretchedness,  and  by  dusk  he  would  be  stretched  in 
misery  upon  his  bed,  with  one  hand  mopping  his  fore- 
head with  ice-water,  while  the  other  would  threaten  with 
a  club  or  pistol  any  one  who  dared  to  enter  the  room  or 
make  a  noise  outside.  There  is  no  reason  why  women 
should  not  suffer  just  as  severely  for  similar  transgres- 
sions of  physical  law.  True,  indoor  life  is  compulsory 
for  a  large  portion  every  day,  but  special  physical  exer- 
cise in  a  well-aired  room  is  within  the  reach  of  almost 
every  woman,  and  so  is  a  brisk  walk  in  garments  not  ^o 
tight  as  to  prevent  free  respiration.  There  is  very  little 
complaint  at  summer  resorts,  where  windows  are  always 
open  and  games  and  excursions  continually  tempt 
women  who  do  not  value  complexion  more  than  health. 
Girls  who  ride,  row,  sail,  and  shoot,  seldom  have  head- 
aches; neither  do  those  unfortunate  enough  to  be  com- 
pelled to  hoe  potatoes  or  play  Maud  Muller  in  hay-fields. 
Let  women  of  all  social  grades  remember  that  the  hu- 
man machine  must  have  reasonable  treatment,  and  be 
kept  at  work  or  play  to  keep  it  from  rusting,  then  i 
£<:hes  will  be  rare  enough  to  be  interesting. 


THE  E VERY-DAY  COOK-BOOK.  30$ 

HIGH-HEELED  BOOTS  MUST  GO. 

A  lady  looks  infinitely  taller  and  slimmer  in  a  long 
Less  than  she  does  in  a  short  costume,  and  there  is 
alutiys  a  way  of  showing  the  feet,  if  desired,  by  making 
the  front  quite  short,  which  gives,  indeed,  a  more  youth- 
ful appearance  to  a  train  dress.  The  greatest  attention 
must,  of  course,  be  paid  to  the  feet  with  these  short 
dresses,  and  I  may  here  at  once  state  that  high  heels  are 
absolutely  forbidden  by  fashion.  Doctors,  are  you  con- 
tent? Only  on  cheap  shoes  and  boots  are  they  now 
made,  and  are  only  worn  by  common  people.  A  good 
bootmaker  will  not  make  high  heels  now,  even  if  paid 
double  price  to  do  so.  Ladies — that  is,  real  ladies — now 
wear  flat  soled  shoes  and  boots,  a  la  Cinderella.  For 
morning  walking,  boots  or  high  Moliere  shoes  are  worn. 

If  you  wear  boots  you  may  wear  any  stockings  you 
like,  for  no  one  sees  them.  But  if  3^011  wear  shoes  you 
must  adapt  your  stockings  to  your  dress.  Floss  silk, 
Scotch  thread,  and  even  cotton  stockings  are  worn  for 
walking,  silk  stockings  having  returned  into  exclusively 
evening  wear.  Day  stockings  should  be  of  the  same 
color  as  the  dress,  but  they  may  be  shaded,  or  striped, 
or  dotted,  just  as  you  please.  White  stockings  are  ab- 
solutely forbidden  for  day  wear — no  one  wears  them—  • 
no  one  dares  wear  them  under  fashion's  interdiction. 

DON'T  STOOP. 

Grandmother  has  noticed  that  some  of  her  boys  lately 
have  acquired  a  very  bad  habit.  They  go  about  with 
their  backs  bent,  as  if  they  were  fifty  years  old,  and  were 
bearing  the.  responsibilities  of  age  on  their  shoulders. 
This  is  all  wrong.  Stand  up  straight,  boys;  don't  go 
•  around  with  a  "stoop  in  your  back,"  as  if  you  had  a 
curvature  of  the  spine.  If  you  do,  depend  upon  it,  you 
will  have  '\:  sure  enough  long  before  you  get  to  b? 


310  THE  E VERY-DAY  COOK-BOOK. 

old.  Always  stand  erect,  and  when  you  walk,  throw 
back  your  shoulders,  and  take  that  kink  out  of  your 
backbone.  This  is  easier  said  than  done,  isn't  it? 
Grandma  will  tell  you  just  how  you  can  do  it,  and  re- 
member every  word  she  says,  for  she  has  been  through 
it  all  herself,  and  has  straightened  up  many  a  grand- 
child in  more  respects  than  one.  Here  is  her  rule: 

"THROW  UP  YOUR  CHIN!" 

The  whole  secret  of  standing  and  walking  erect  con- 
sists in  keeping  the  chin  well  away  from  the  breast. 
This  throws  the  head  upward  and  backward,  and  the 
shoulders  will  naturally  settle  backward  and  in  their  true 
position.  Those  who  stoop  in  walking  generally  look 
downward.  The  proper  way  is  to  look  straight  ahead, 
upon  the  same  level  with  your  eyes,  or  if  you  are  in- 
clined to  stoop,  until  that  tendency  is  overcome,  look 
rather  above  than  below  the  level.  Mountaineers  are 
said  to  be  as  "straight  as  an  arrow,"  and  the  reason  is 
because  they  are  obliged  to  look  upward  so  much.  It  is 
simply  impossible  to  stoop  in  walking  if  you  will  heed 
and  practice  this  rule.  You  will  notice  that  all  round- 
shouldered  persons  carry  the  chin  near  the  breast  and 
pointed  downward.  Take  warning  in  time,  and  heed 
grandmother's  advice,  for  a  bad  habit  is  more  easily  pre- 
vented than  cured.  The  habit  of  stooping  when  one 
walks  or  stands  is  a  bad  habit  and  especially  hard  to 
cure. 

MAKE    HOME    PLEASANT. 

A  cheerful,  happy  home  is  the  greatest  safeguard 
against  temptations  for  the  young.  Parents  should 
spare  no  pains  to  make  home  a  cheerful  spot.  There 
should  be  pictures  to  adorn  the  walls,  flowers  to  culti- 
vate the  finer  sensibilities,  dominoes,  checkers,  and 

other  games,  entertaining  books  and  instructive  new§* 


THE  E  VER  Y-DA  Y  CO  OK-BOOK.  3  !  i 

papers  and  peridiodicals.  These  things,  no  doubt,  cost 
money,  but  not  a  tithe  the  amount  that  one  of  the  lesser 
vices  will  cost — vices  which  are  sure  to  be  acquired  away 
from  home,  but  seldom  there.  Then  there  should  be 
social  pleasures — a  gathering  of  young  and  old  around 
the  hearthstone,  a  warm  welcome  to  the  neighbor  who 
drops  in  to  pass  a  pleasant  hour.  There  should  be  music 
*nd  amusements  and  reading.  The  tastes  of  all  should 
be  consulted,  until  each  member  of  the  family  looks 
forward  to  the  hour  of  reunion  around  the  hearth  as  the 
brightest  one  in  the  twenty-four.  Wherever  there  is  found 
a  pleasant,  cheerful,  neat,  attractive,  inexpensive  home 
there  you  may  be  sure  to  find  the  abode  of  the  domestic 
virtues ;  there  will  be  no  dissipated  husbands,  no  discon- 
tented or  discouraged  wives,  no  "  fast "  sons  or  frivolous 
daughters  1  e 

DINNER-TABLE  FANCIES. 

To  be  thoroughly  good  form  at  dinner  is  the  very  in- 
florescence of  civilized  life.  Like  many  other  regula- 
tions of  social  life,  dinner-table  etiquette  is  arbitrary,  but 
not  to  know  certain  things  is  to  argue  yourself  unknown 
so  far  as  society  life  goes.  To  take  soup  pushing  the 
spoon  from  rather  than  toward  yourself  ;  to  touch  the 
napkin  as  little  as  possible  ;  to  accept  or  decline  what  is 
offered  instantly  and  quietly  ;  these  and  other  trifles 
characterize  the  well-bred  diner-out.  The  attempts  to 
introduce  too  much  color  in  dinner-table  decorations  are 
rather  declining.  The  finest  white  damask  still  holds  the 
preference,  and  the  centre-piece  of  plush  or  velvet  under- 
lace  is  little  used  now.  Fewer  flowers,  too,  are  seen,  and 
those  in  very  low  forms.  The  dessert  plates  come  in 
deep  tones  in  Dresden  china,  and  the  doyley  on  which 
the  finger-bowl  rests  should  be  immediately  removed 
with  the  bowl,  on  reaching  the  guest.  The  latest  fashion 

in  ice-cream  plates  is  the  Bohemian  gms§  in  ova!  form 


3 1 2  THE  E  VER  Y-DA  Y  COOK-BOOK. 

with  sm*>l  handles.  Menu  cards,  hand-painted,  hold  th 
pre-ier -/ije,  but  many  are  seen  on  tinted  cardboard  witi 
en;.vru/^d  vignette  in  one  corner  and  the  date  in  another. 

THE    USE  OF    AMMONIA   IN    BAKING-POWDERS. 

The  recent  discoveries  in  science  and  chemistry  are 
fast  revolutionizing  our  daily  domestic  economies.  Old 
methods  are  giving  way  to  the  light  of  modern  investi- 
gation, and  the  habits  and  methods  of  our  fathers  and 
mothers  are  stepping  down  and  out,  to  be  succeeded  by 
the  new  ideas,  with  marvelous  rapidity.  In  no  depart- 
ment of  science,  however,  have  more  rapid  strides  been 
made  than  its  relations  to  the  preparation  and  pre- 
servation of  human  food.  Scientists,  having  discovered 
how  to  traverse  space,  furnish  heat,  and  beat  time  itself, 
by  the  application  of  natural  forces,  and  to  do  a  hundred 
other  things  prcmotive  of  the  comfort  and  happiness  of 
the  human  kind,  are  naturally  turning  their  attention  to 
the  deve'lepment  of  other  agencies  and  powers  that  shall 
add  to  the  years  during  which  man  may  enjoy  the  bless- 
ings sec  before  him. 

Among  the  recent  discoveries  in  this  direction,  none  is 
more  important  than  the  uses  to  which  common  ammo- 
nia can  be  properly  put  as  a  leavening  agent,  and  which 
indicate  that  this  familiar  salt  is  hereafter  to  perform  an 
active  part  in  the  preparation  of  our  daily  food. 

The  carbonate  of  ammonia  is  an  exceedingly  volatile 
substance.  Place  a  small  portion  of  it  upon  a  knife  and 
hold  over  a  flame,  and  it  will  almost  immediately  be 
entirely  developed  into  gas  and  pass  off  into  the  air. 
The  gas  thus  formed  is  a  simple  composition  of  nitrogen 
and  hydrogen.  No  residue  is  left  from  the  ammonia. 
This  gives  it  its  superiority  as  a  leavening  power  over 
soda  and  cream  of  tartar  when  used  alone,  and  has  :n« 
duced  its  use  as  a  supplement  to  these  articles.  A  smaj. 
quantity  of  ammonia  in  the  dough  is  effective  in  pf< 


THE  E VER  Y-DA  Y  COOK-BOOK.  3  j  j 

duclng  bread  that  will  be  lighter,  sweeter,  and  more  whole- 
some than  that  risen  by  any  other  leavening  agent.  When  it 
is  acted  upon  by  the  heat  of  baking  the  leavening  gas 
that  raises  the  dough  is  liberated.  In  this  act  it  uses  itself 
up,  as  it  were  ;  the  ammonia  is  entirely  diffused,  leaving 
no  trace  of  residuum  whatever.  The  light,  fluffy,  flaky  ap- 
pearance, so  desirable  in  biscuits,  etc.,  and  so  sought  after 
by  professional  cooks,  is  said  to  be  imparted  to  them  only  by 
the  use  of  this  agent. 

The  bakers  and  baking-powder  manufacturers  producing 
the  finest  goods  have  been  quick  to  avail  themselves  of  this 
useful  discovery,  and  the  handsomest  and  best  bread  and 
cake  are  now  largely  risen  by  the  aid  of  ammonia,  combined 
of  course,  with  other  leavening  material. 

Ammonia  is  one  of  the  best  known  products  of  the  labora- 
tory. If,  as  seems  to  be  justly  claimed  for  it,  the  application 
of  its  properties  to  the  purposes  of  cooking  results  in  giving 
us  lighter  and  more  wholesome  bread,  biscuit,  and  cake,  it 
will  prove  a  boon  to  dyspeptic  humanity,  and  will  speedily 
force  itself  into  general  use  in  the  new  field  to  which  science 
has  assigned  it. 

LAUGHTER. 

"  The  laughter  of  girls  is,  and  ever  was,  among  the  most 
delightful  sounds  of  earth."  Truly  there  is  nothing  sweeter 
or  pleasanter  to  the  ear  than  the  merry  laugh  of  a  happy, 
joyous  girl,  and  nothing  dissipates  gloom  and  sadness 
quicker,  and  drives  dull  care  away  like  a  good,  hearty 
laugh.  We  do  not  laugh  enough ;  nature  should  teach 
us  this  lesson,  it  is  true  :  the  earth  needs  the  showers,  but  if 
it  did  not  catch  and  hold  the  sunshine  too  where  would  be 
the  brightness  and  beauty  it  lavishes  upon  us  ?  Laugh 
heartily,  laugh  often,  girls  ;  not  boisterously,  but  let  the 
gladness  of  your  hearts  bubble  up  once  in  a  while,  and  over- 
flow in  a  glad,  mirthful  laugh. 


THE  EVERY-DAY  COOK-BOOK. 


ITBMS  WORTH  REMEMBERING. 

A  sun  bath  is  of  more  worth  than  much  warming  by 
the  fire. 

Books  exposed  to  the  atmosphere  keep  in  better  condition 
than  if  confined  in  a  bookcase. 

Pictures  are  both  for  use  and  ornament.  They  serve  to 
recall  pleasant  memories  and  scenes  ;  they  harmonize  with 
the  furnishing  of  the  rooms.  If  they  serve  neither  of  these 
purposes  they  are  worse  than  useless  ;  they  only  help  fill 
ipace  which  would  look  better  empty,  or  gather  dust  and 
anake  work  to  keep  them  clean. 

A  room  filled  with  quantities  of  trifling  ornaments  haw 
the  look  of  a  bazar  and  displays  neither  good  taste  nor  good 
sense.  Artistic  excellence  aims  to  have  all  the  furnishing^ 
of  a  high  order  of  workmanship  combined  with  simplicity, 
while  good  sense  understands  the  folly  of  dusting  a  lot  ot 
rubbish. 

A  poor  book  had  best  be  burned  to  give  place  to  a  better, 
or  even  to  an  empty  shelf  for  the  fire  destroys  its  poison,  ant 
puts  it  out  of  the  way  of  doing  harm. 

Better  economize  in  the  purchasing  of  furniture  or  carpeU 
than  scrimp  in  buying  good  books  or  papers. 

Our  sitting-rooms  need  never  be  empty  of  guests  or  our 
libraries  of  society  if  the  company  of  good  books  is  admitted 
to  them. 

THOSE  UNGRACEFUL  HABITS. 

A  public  conveyance  brings  one  awkwardly  near  the 
faces  of  strangers.  Perhaps  from  sheer  inanity  one  is 
apt  to  take  undue  notice  of  his  fe]J,o\v-passengers.  When 
glances  meet,  the  gaze  is  lowered  to  the  flounces  of  the 
lady  seated  near,  or  to  the  trim,  polished  boot  of  a  gent 
at  the  far  end  of  the  car.  There  are  nice  people  every- 
where, and  if  one  is  artistic  in  taste,  there  will  ever  be  a 


THE  E VER  Y-DA  Y  COOK-BOOK.  3 1 5 

looking  for  beauty  of  face  or  form,  in  dress,  or  carriage,  or 
manner,  or  speech ;  but  "  why  is  the  fresh  girl  face  so  often 
marred  by  the  ugly  habit  of  cribbing  ? "  "A  beautiful 
woman,"  whispered  a  friend,  and  the  eye  was  attracted 
toward  a  grand  looking  lady  with  wide,  white  forehead,  from 
which  the  brown  glossy  hair  was  smoothed  away  without 
the  ghost  of  a  crimp  ;  there  were  pretty  arching  brows, 
shading  lashes,  shapely  nose,  but,  alas  !  for  the  ruby  lips 
bitten  and  moistened  so  often  as  to  prevent  the  possibility  of 
catching  the  outline — the  profile  so  needful  to  the  sketcher 
of  beauty.  A  poet  has  somewhere  said  that  "affectation 
begins  with  the  mouth,"  but  "  who  would  charge  the  gentle 
sex  with  vanity  !  " 

What !  To  redden  by  biting,  or  brighten  by  wetting  ; 
that  folly  could  not  be.  Let  us  rather  suppose  the  fair  one 
had  by  some  mishap  forgotten  to  lunch,  and  all  this  is  due 
to  the  gnawings  of  hunger.  While  thus  seeking  to  palliate 
the  fair  cribber,  a  young  man  becomes  noticeable  by  per- 
sistently pulling  at  the  ends  of  his  mustache,  chewing  them 
in  a  hungry  way,  now  changing  the  exercise  by  twisting 
them  to  needle-like  points  which  he  seemed  to  be  coaxing 
upward. 

"  From  whence  has  come  this  ugly  habit  ?  "  one  is  fain 
to  ask.  Certainly  not  from  pride.  A  fine  flowing  beard 
and  full  mustache  ought  not  to  be  a  cause  of  folly  to  the 
owner.  The  hairs  of  the  face,  given  to  protect  the  throat 
and  Kings,  never  to  be  shorn  in  the  cold  seasons,  can  it 
be  that  there  is  nutriment  in  them  ?  While  thus  ques- 
tioning, the  writer'^  two  hands  were  suddenly  jerked 
Irom  his  side  pockets,  where  they  had  been  comfortably 
resting.  The  wife's  gentlo  remonstrance  had  been  brought 
to  mind  by  the  entrance  of  an  awkward  fellow,  with  hands 
deeply  thrust  in  the  pockets  of  his  torn  pants.  A  carica- 
ture of  one's  self  is  often  a  tacit  reproof.  That  very 
morning  the  dear  wife  had  said:  "Those  torn  side-pockets 
are  the  most  difficult  of  tears  to  mend-"  And  the  inward 


3  r  6  THE  E  lrER  Y-DA  V  COOA'-BOOA~. 

monitor  asked  :  "  From  whence  has  come  this  indolent 
habit  ?  From  love  of  ease  or  want  of  mittens,  which  ? 
Perhaps  indifference  of  the  patient  mender's."  And  again 
the  monitor  asked : 

"  What  of  that  habit  not  comparable  to  weeds  for 
growth  ?  " 

"  What  mean  you  ?  "  was  meekly  asked. 

"That  of  looking  well  to  one's  own  faults,  that  lesson  the 
hardest  and  latest  learned  :  to  know  thyself.  Then  the 
writer  realized  that  he,  too,  was  not  quite  perfect. 


^^ft/^K^/A  4@^'P  ^ 


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\  TP  * 

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l^tefe 

^^  ^--\<j?U^\L  ^i 


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* 


